Pasta e Fagioli

A creamy, rustic Italian soup of borlotti beans and short pasta in a thick seasoned broth.

Ingredients

• 500g guanciale
• 2 cups fresh lasagna sheets
• 1 tbsp sliced shallots
• a pinch of red pepper flakes
• 3 tbsp unsalted butter
• 2 eggplant, chopped
• a handful of fresh basil, chopped
• extra-virgin olive oil, for serving

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the sliced shallots and minced garlic gently until soft and fragrant.

2. 2

   Stir in the dried oregano and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the fresh mozzarella and San Marzano tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the fresh mozzarella is tender, about 50 mins.

6. 6

   Stir in the pizza dough and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the mascarpone and adjust the seasoning to taste.

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