Pasta e fagioli
- 300 GRAM WHITE BEANS, soaked overnight
- 2 STEMS CELERY, cut
- 2 CLOVES GARLIC, chopped
- 150 GRAM FRESH PASTA
- HANDFUL OREGANO, chopped
- 1 ONION, chopped
- 1 CAN TOMATOES, chopped
- 3 CUPS VEGETABLE STOCK
- 750 GRAM CARROTS, cleaned and grated
- 2 ONIONS, chopped
- 2 TBSP RICE
- 2 TBSP TOMATO PUREE
- 4 CUPS VEGETABLE STOCK
- 1/2 CUP OF CREAM
Cook the beans one and a half hour. Stir fry the onion, celery and, garlic for 5 minutes. Add the beans, the stock and the tomatoes and pepper and salt to taste. Bring to the boil and simmer for 20 minutes. Add the pasta and cook 3 more minutes. Sprinkle with oregano.
This recipe is served all over Italy, the contents varying by cook and region.
Stir fry the onions and the carrot 5 minutes in the butter; add 1/2 cup of stock and simmer for 5 minutes. Add the rice, the tomato puree and the remaining stock and cook for half an hour. Puree the soup, add half of the cream and reheat. Pour the soup in plates and add a bit of cream to each.
The battle of Crécy, fought on 26 August 1346, was one of the most important event of the 100 Years' War between the English and the French. Click on culinary calendar for more links between cooking and history.
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