A simple and quick pasta dish to make. A firm favourite with my family and I hope yours will like it too. This recipe serves four. If you want to add more colour to the stew consider adding a pepper and a courgette.
2 (400g) tins white beans in water (e.g, white kidney beans or cannellini)
olive oil, as needed for cooking
1 onion, sliced and diced
1 leek, sliced
150g to 200g lardons (or 6 rashers streaky bacon, diced)
1.5L vegetable stock
3 tablespoons passata
1 dessertspoon tomato purée
5 fresh basil leaves, sliced or a pinch of dried basil
200g fusilli pasta
grated Parmesan cheese for serving
Method Prep:20min › Cook:20min › Ready in:40min
Drain one tin of beans and put the beans in a blender and blend until you have a smooth paste. Select a large saucepan that will contain all the ingredients. Add a couple of glugs of olive oil and over a medium heat cook the onions and leeks until they start to change colour and add the lardons, cook for 2 minutes to allow the lardons to cook through. Add the bean paste and stir to incorporate the ingredients. The bean paste acts as a thickening agent when the stock is added.
Put the stock into a bowl or measuring jug and add the passata, tomato purée, basil, remaining beans and combine together.
Add 2 ladles of stock to the pan and blend with the onions, leeks, lardons and bean paste to make sure there are no lumps. Add the remainder of the stock to the pan and simmer for 5 minutes with the lid off to allow the sauce to reduce. Add the pasta and cook until the pasta is al dente. Serve in bowls sprinkled with the Parmesan cheese. Enjoy.