ingredients
serves 6 - 8
7/8 cup dried navy beans, cannellini or flageolet beans, soaked overnight
salt and pepper
4 pints vegetable stock
1 dried red chilli
1 pound potatoes, peeled and diced
1 pound carrots, peeled and diced
2 large leeks, trimmed and thinly sliced
1 pound zucchinis, trimmed and diced
1/2 pound French beans, trimmed and halved
14 ounce can chopped tomatoes
3/4 cup dried pastina (tiny soup pasta)
to serve
pesto (preferably homemade)
5/8 cup pecorino or Parmesan cheese, freshly grated
method
1. Drain the soaked beans and put them into a large pan with enough fresh cold water to cover. Bring to the boil and boil steadily for 10 minutes, then lower the heat and simmer for 1 - 1 1/2 hours or until the beans are tender, adding salt towards the end of the cooking time. Drain thoroughly.
2. Pour the stock into a large pan and add the dried chilli. Bring to the boil, then add the cooked beans, potatoes, carrots and leeks. Lower the heat, cover and simmer for 25 minutes or until the vegetables are very tender.
3. Add the zucchinis, French beans, tomatoes and pasta, and season generously with salt and pepper. Re-cover and simmer for a further 10 minutes or until the pasta is just cooked.
4. Serve as a lunch or supper with plenty of good bread. Hand the pesto and grated cheese separately.
11 users have helped to rate this recipe.
