Pasta e fagioli (pasta with beans)

Hearty pasta e fagioli is a soupy Italian dish that's the ideal comfort food for a cold night. This variation teams pasta with chickpeas, pancetta, cannellini and borlotti beans

Serves: 5

Ingredients:

45ml (3 tbsp) extra virgin olive oil

2 cloves garlic, finely chopped

2 red chillies, finely chopped

1 onion, finely chopped

2 stalks of celery, finely chopped

200g smoked pancetta, diced

1 x 400g can whole peeled tomatoes, crushed

1 x 400g can chickpeas, rinsed and drained

1 x 400g can borlotti beans, drained

1 x 400g can cannellini beans, drained

1 litre vegetable or beef stock

500g fiorelli or other pasta shapes

Salt and black pepper

Chives, chopped to garnish

Method:

1) Heat 15ml of the olive oil in a large saucepan. Add the garlic, chillies, onion, celery and smoked pancetta, and cook until the onions are tender, and the pancetta is crispy and golden.

2) Add the tomatoes and cook over medium heat for two minutes.

3) Place half the chickpeas and beans in a blender and process until crushed.

4) Combine the mixture with the remaining beans and chickpeas, and add to the tomato mixture.

5) Add the stock and cover the pot with a lid. Reduce the temperature to low and simmer for 15 minutes.

6) Cook the pasta until al dente, drain and add to the saucepan with the beans. Season to taste and drizzle with the remaining olive oil. Serve with chopped chives to garnish.