¼ cup olive oil (plus a little extra for drizzling)
1 onion, finely chopped
1 carrot, finely chopped
2 sticks of celery, finely chopped
3 cloves of garlic, finely chopped
1 can (400g) diced tomatoes
1 can (400g) cannellini beans, drained
1L beef stock
Sea salt and black pepper, coarsely ground
200g dried fettuccine
Parmesan, for grating
Flat leaf parsley leaves, to serve
Heat the olive oil over a medium heat in a large saucepan. Add the onion, carrot, garlic and celery when the oil is hot and saute for 10-15 minutes until soft, but not coloured.
Add the pork bones and cook for 5 minutes. Add tomatoes and cook for another 10 minutes. Add the drained beans, stirring so all the ingredients are combined. Add the stock and bring to simmer. Reduce the heat and cook for 30-40 minutes.
Remove 1 coup of the beans and puree in a food processor. Return to the pot and continue to simmer for a few minutes.
Check the soup for seasoning and adjust accordingly.
Check the amount of fluid – there should be enough to cook the pasta in. Snap the fettuccine lengths in half, and add dry pasta to the fluid (if you are not planning on eating the soup in one go, then remove that liquid out now –cook the pasta as you need it for the serving you will dish up).
Remove the pork bones. Ladle the soup in to bowls, then generously grate over parmesan cheese. Finish with a drizzle of olive oil and a sprinkling of flat leaf parsley.