More Winter Cooking

Another dinner tonight using home grown vegetables. This is also my effort for the Tuesday Night Vego Challenge. A classic Italian soup made with dried beans and dried pasta. The cheat is to make sure you put the beans into some water to soak before pressure cooking them. Otherwise use canned beans (but fresh cooked beans are much much nicer).

Pasta and Bean Soup (Pasta e Fagiole)

Serves 4-6

1 cup dried beans (or 2 tins of beans, drained and rinsed)
6-8 small tomatoes*
1 leek
1 carrot
4 leaves of tuscan kale*
1.5 cups short dried pasta (eg macaroni)
1 tsp dried basil
1 tsp minced garlic
pinch of dried chilli*
salt and pepper to season
olive oil
balsamic and parmesan to serve

Soak the beans for at least 6 hours in cold water, then cook for 15 minutes in a pressure cooker under high pressure. Drain the beans.
While the beans are cooking, chop the tomatoes, carrot and leek into a small dice, and shred the kale. Once the beans are cooked, put the pressure cooker back on the heat (I use a quick release to get it open) and add the vegetables with some olive oil. Sauté for 5 minutes to soften, then add the cooked beans, dried pasta, salt and pepper, basil, garlic and chilli. Add water to cover and cook under pressure for another 15 minutes, then quick release. Check for seasoning, and serve with a drizzle of olive oil, balsamic and a sprinkle of parmesan.

*denotes home grown ingredients