The temperature has dropped considerately over this weekend. It is time to cook more hearty dishes, dishes that not only warm the body but the soul as well. One of my very favourite dishes is ‘Pasta e fagioli’. This is a one pot dish, full of flavour and texture!

for 8 people you will need:
• 500g fresh borlotti beans ( if you use dried ones, soak them over night and use 250 g)
• half a celery stick, thinly sliced
• 5 carrots, thinly sliced
• 4 young leeks, thinly sliced
• fresh spinach, chopped
• 2 hand full of baby cavolo near
• 1 young fennel, thinly chopped
• 3 young turnips
• 2 tins peeled tomatoes
• 500 gr pasta ( I like to use the shells, but any short pasta will do)
• 5 very good quality pork sausages, cut in chunks
• fresh herbs, basilico, rosemary, sage bay leaves
• 1 chilly chopped
• 1/2 glass of dry red wine
• 1 liter of veal or chicken stock or just plain water

at the market, I found these fresh ‘ borlotti’ beans
it was them that inspired me to prepare a ‘pasta e fagioli’

• cook the leeks on gentle heat for about 10 minutes
• they will become sweet and soft

• add the pancetta,
• then the rest of the vegetables and herbs
• cook for 5 minutes

• the pancetta and pork sausages

• add the sausage, that you have cut into chunks and let it color
• pour the red wine into the pan, stirring constantly
• let the liquid evaporate
• now add the tomatoes,cavolo nero, borlotti beans and the liquid
• cook for about 30 minutes, or until the beans are just soft
• then add the pasta
• when the pasta is nearly ready ( after 5 minutes)
• fold the spinach through and continue cooking for an other minute
• taste for salt and add some pepper

• serve the ‘pasta e fagioli’ in deep bowls with freshly grated Parmiggiano and some virgin olive oil