Pasta Fagoli for a wet and chilly winter's day

If the weather with you is damp and cold too then here is a lunch to sort you out! This is a Govoni family recipe that is a firm favourite with everyone at this time of year. It's quick, easy, healthy and delicious. Pasta fagioli (Pasta and bean soup) (Serves 4) 300g dried beans soaked in cold water overnight or 2 x 400g tins mixed beans (cannelini and borlotti are great) I onion, finely chopped 1 celery heart, finely chopped 1 clove of garlic, finely chopped 1 small bunch of parsley, stalks finely chopped and leaves roughly chopped 1 litre boiled water 250g ditalini (or other small pasta, I use wholemeal) A large handful grated parmesan Patrignone Olive oil! If you are using dried beans, put these on to boil with plenty of lightly salted water until tender. Heat 1-2 tbsp oil in a heavy stock pan and add the onion, celery, garlic and parsley stalks. Fry until soft and lightly coloured. Now add the beans, with their juices from the tin and refill the tins with boiling water and add. If using dried, add the beans with 1 litre of the cooking water. Bring to the boil and simmer for about half an hour. Using a potato masher, mash some of the beans in to the soup, leaving plenty whole. Bring back up to the boil and add the pasta. Cook as per the packet instructions. Stir in the roughly chopped parsley leaves. Serve immediately with a generous sprinkling of grated parmesan and a generous glug of Patrignone olive oil. Some nice crusty bread on the side for dipping whilst you wait for the soup to cool is a good idea too.