Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 26

We often have this soup as a meal in itself. It is a healthy, warming winter lunch or Sunday-night supper for all the family. The Italians have all sorts of pastas that could be used for this dish, but it will be just as authentic if you use wheat-free macaroni, or you could break up some wheat-free tagliatelle. This soup can be frozen.

Serves 4–6

2 × 400g/14oz cans borlotti beans or 455g/1lb dried ones, soaked for 12 hours

1 tablespoon cold pressed extra virgin olive oil and some extra for serving

85g/3oz chopped pancetta, or diced streaky, rindless smoked bacon (not for vegetarian or reduced fat option)

1 large carrot, peeled and diced

1 onion, diced

2 celery sticks, diced

2 slim leeks, sliced

2 small red chillies (strength according to taste), chopped

1 teaspoon chopped rosemary

14 sage leaves, shredded

2 bay leaves

750ml/3 cups or I bottle good-quality tomato pasta sauce

1 litre/4 cups cold water (use some to rinse out the tomato sauce bottle)

1 tablespoon allergy-free vegetable bouillon powder

2 large garlic cloves, crushed

150g/1¾ cups wheat-free pasta* (macaroni or small-sized pasta)

110g/1½ cups French beans, cut into thirds

110g/¾ cup frozen peas

Sea salt and freshly ground black pepper

15g/½oz fresh parsley, chopped

If using canned beans, rinse them thoroughly and drain. If using dried beans, rinse them in cold water then cook in unsalted boiling water for about 1½ hours until just soft.

Heat the oil in a large heavy pan, add the pancetta or the bacon if you are using it, and cook for a few minutes until it turns golden. Add the carrot, onion, celery, leeks, chillies and herbs. Alternatively, just heat the oil and add the vegetables, chillies and herbs.

Continue to cook for about 3 minutes until the vegetables colour, then add the tomato sauce, water, bouillon powder and garlic, and cook for another 5 minutes. Stir in the borlotti beans and simmer for 30 minutes. Halfway through the cooking time, bring a pan of water to the boil and cook the pasta until al dente, drain and add to the soup.

Meanwhile, cook the French beans and the peas together in boiling water until just cooked through, drain and add to the soup. Season to taste with salt and pepper, sprinkle with the parsley and serve piping hot with a swirl of olive oil.

If the soup doesn’t have enough liquid just add some more water or stock (bouillon), as it is a very adaptable soup and can expand to suit a sudden influx of guests!