Wow – another milestone reached and passed at great speed.

Daughter 1 (our coeliac) decided on Saturday that she wanted to cook the evening meal on Saturday night – a first. She chose the recipe herself, and came with me to buy the ingredients (naturally she’d chosen something for which I didn’t have everything she needed) – and then she cooked it.

It was eaten by all with great gusto – an absolute triumph for someone just turned 11.

Pasta e fagioli

Ingredients:
1 onion, chopped finely
2 sticks of celery, diced (about 1cm)
2 cloves of garlic, crushed
3 sprigs of rosemary (strip the leaves and chop finely)
4 rashers of bacon, chopped
2 tablespoons of olive oil
400g tin of beans (we used borlotti with great success)
200g tin of chopped tomatoes
600 ml of vegetable stock (check this is gluten free – we use Marigold)
80g small gluten free pasta shapes (we used Schar’s tiny rings and letter shapes – but macaroni sized would be fine)
a handful of flatleaf parsley, chopped
grated parmesan to serve, if desired

Method

Cook the onion, celery, garlic, rosemary and bacon in the olive oil in a deep pan for a few minutes. Puree or mash half the beans and add to the pan with the tomatoes and stock. Bring to the boil and simmer for about 40 minutes.

Meanwhile, cook the pasta and drain it.

Add the pasta, remaining beans and the parsley to the stew and simmer for another 10-15 minutes. It should be like a chunky soup or stew. Season to taste, and serve with grated parmesan if you would like.