serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 50 g dried cannellini beans, or 200 g canned, drained and rinsed
- 80 ml extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, peeled
- 1 celery stalk, chopped
- a few pieces of prosciutto rind
- 1 tomato, chopped
- salt and pepper
- 50 g dried tubetti pasta
- 45 g parmesan, grated
- 1 tbsp finely chopped flat-leaf parsley
Soaking time 6 hours
Instructions
Soak the beans for about 6 hours in a saucepan of water. Drain and replace the water, bring the beans to the boil and simmer until they are soft (about 45 minutes). Drain the beans, keeping the cooking water.
Heat half the oil in a large saucepan and sauté the garlic cloves, celery and prosciutto rind for about 5 minutes. Add the tomato, beans and 250 ml of the bean cooking water. Bring to the boil, then remove from the heat and pick out the garlic cloves and prosciutto rind. Season to taste.
Cook the tubetti in salted boiling water until a little under al dente. Drain and add to the soup.
Return the soup to a simmer, add the remaining oil and cook for another 5 minutes. If the soup seems too thick, add more bean water.
Serve sprinkled with parmesan and parsley and drizzled with more oil.
Photograhy by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Tiles from Onsite Supply & Design; bottle and fork from The Bay Tree; bowl and marble plate from Maison Et Jardin.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
