Flageolet Bean & Conchiglie Minestrone

Method

1. Drain and rinse the soaked beans. Place in a saucepan, cover with fresh water, bring to a boil, and simmer for 45 minutes until tender. Drain and set aside.
2. Heat the butter or ghee in a large saucepan over medium heat. Add the onion and carrot and saute for 7-8 minutes until softened, stirring occasionally.
3. Add the garlic and cook for 1 minute until fragrant. Add a splash of water if the mixture starts to catch.
4. Stir in the tomato puree, oregano, basil, paprika, and chilli flakes. Cook for 2-3 minutes.
5. Add the white wine and let it cook off for a couple of minutes.
6. Add the chopped tomatoes, stock, and cooked beans. Season to taste, bring to a boil, then reduce heat and simmer for 10 minutes.
7. Add the conchiglie pasta directly to the saucepan and cook for 10-12 minutes until al dente, stirring occasionally.
8. Stir in the parmesan and season well with salt and cracked black pepper.
9. For the optional crispy bean topping: Preheat the oven to 180°C. Add 2 tbsp of the cooked beans to a roasting tray, drizzle with olive oil and salt, and roast in the oven for 15 minutes until crispy.
10. Serve with fresh coriander or parsley and a drizzle of olive oil. Top with extra parmesan and the crispy beans.