Italian Bean and Pasta Soup
1 cups dried navy beans, soaked overnight in cold water
7 cups chicken stock or water
1 cup dried conchigliette
4 tbsps olive oil, plus extra to serve
2 garlic clovs, crushed
4 tbsps chopped fresh parsley
salt and ground black pepper

1. Drain the beans and place in a large saucepan with the stock or water. Half-cover the pan, and simmer for 2-2 hours or until the beans are tender.

2. In a blender or food processor, process half the beans with a little of their cooking liquid to form a smooth paste. Then stir into the unprocessed beans in the pan.

3. Add the pasta and simmer gently for 15 minutes until tender. (Add extra water or stock if the soup seems too thick.)

4. Heat the oil in a small pan and fry 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.

 

     Serves 6.