|prep 20 mins, plus soaking cook 1 3 / 4 hrs|
|freeze up to 1 month before the pasta is added in step 4|
100g (3 ½ oz) dried white cannellini beans
2 tbsp olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
400g can chopped tomatoes
750ml (1 ¼ pints) chicken stock or vegetable stock
salt and freshly ground black pepper
60g (2oz) small short-cut pasta
4 tbsp chopped flat-leaf parsley
40g (1 ½ oz) Parmesan cheese, finely grated
Steps 1 and 2 can be done 1 day before.
1 - Put the cannellini beans in a large bowl, cover with cold water and leave to soak for at least 6 hours or overnight.
2 - Drain the beans, place in a large saucepan, cover with cold water, and bring to the boil over a high heat, skimming the surface as necessary. Boil for 10 minutes, then reduce the heat to low, partially cover the pan, and leave the beans to simmer for 1 hour, or until just tender. Drain well and set aside.
3 - Heat the oil in the rinsed-out pan over a medium heat. Add the celery, carrots, and onion and fry, stirring occasionally, for 5 minutes, or until tender. Stir in the beans, the tomatoes with their juice, the stock, and season to taste with salt and pepper. Bring to the boil, stirring, then cover and leave to simmer for 20 minutes.
4 - Add the pasta and simmer for a further 10-15 minutes, or until cooked but still tender to the bite. Stir in the parsley and half the Parmesan, then adjust the seasoning. Serve hot, sprinkled with the remaining Parmesan.
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