Pasta e fagioli with coconut, spring onion, chilli and lemon

Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse the soaked beans. Put the olive oil, spring onion whites, celery, carrot, half the red chilli, and all the rosemary in a heavy-based pan and cook on a medium-low heat, stirring, until the vegetables start to soften and turn translucent. Add the soaked beans, one and a half litres of fresh water and a pinch of salt, bring to a boil, then turn down the heat and simmer for an hour, or until the beans are soft.

Step 2

Remove half the soup, blend it smooth, then return to the pan with the coconut cream and salt to taste. Put the pan back on the heat and bring to a lively simmer. Add the broken tagliatelle and simmer, stirring regularly, until the pasta is cooked – you might need to add a bit more water.

Step 3

Serve, topping each bowl with the sliced spring onion greens and a little extra chopped red chilli, and encouraging those who want to add a squeeze of lemon.