A thick and hearty soup which followed by bread and cheese, make a substantial lunch.
175g/6oz/1 1/2 cups dried haricot beans, soaked overnight in cold water
1.75 litres/3 pints/7 1/2 cups vegetable stock or water
115g/4oz medium pasta shells
60ml/4 tbsp olive oil, plus extra to serve
2 garlic cloves, crushed
60ml/4 tbsp chopped fresh parsley
Salt and ground black pepper
Serves 6
Drain the beans and place in a large saucepan with the stock or water. Simmer, half-covered, for 2-2 1/2 hours or until tender.
In a blender or food processor, process half the beans with a little of their cooking liquid, then stir into the unprocessed beans in the pan.
Add the pasta and simmer gently for 15 minutes until tender. (Add extra water or stock the soup seems too thick.)
Heat the oil in a small pan and 4fry the garlic until golden. Stir into the soup with the parsley and season well with salt and pepper. Ladle into individual bowls and drizzle each with a little extra olive oil, to serve.
175g/6oz/1 1/2 cups dried haricot beans, soaked overnight in cold water
1.75 litres/3 pints/7 1/2 cups vegetable stock or water
115g/4oz medium pasta shells
60ml/4 tbsp olive oil, plus extra to serve
2 garlic cloves, crushed
60ml/4 tbsp chopped fresh parsley
Salt and ground black pepper
Serves 6
Drain the beans and place in a large saucepan with the stock or water. Simmer, half-covered, for 2-2 1/2 hours or until tender.
In a blender or food processor, process half the beans with a little of their cooking liquid, then stir into the unprocessed beans in the pan.
Add the pasta and simmer gently for 15 minutes until tender. (Add extra water or stock the soup seems too thick.)
Heat the oil in a small pan and 4fry the garlic until golden. Stir into the soup with the parsley and season well with salt and pepper. Ladle into individual bowls and drizzle each with a little extra olive oil, to serve.