#34 Pasta e fagioli

A thick and hearty Italian soup, perfect for curing mid-week blues :)

To serve 4
3 tbsp olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 clove garlic, minced
1 bay leaf
black pepper
1 can of chopped tomatoes
1.5 l beef stock
1 can of borlotti beans, rinsed
½ tsp oregano
¼ tsp thyme
salt
100 g very small pasta, I used farfallini
parmesan cheese, to garnish

Heat the oil in a deep pan and sauté the onion and carrot for 5 minutes.
Add the bay leaf, garlic and black pepper, stir for 30 seconds or until you can smell the garlic, taking care not to burn it.
Add the chopped tomatoes and the stock and bring to the boil.
Put the borlotti beans with some water in a blender and liquidise. Add to the soup.
Add the herbs and some salt if needed and cook for 15 minutes.
While the soup is still boiling add the pasta and cook for 5 minutes (or adjust time according to packet instructions).
Serve and garnish with grated parmesan.