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Pasta and Bean Soup

Pasta and Bean Soup — a soup recipe, 17 ingredients.

Soup

contains glutencontains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 large dash of premium olive oil
  • 1 glass of dry white wine
  • 5 cloves of garlic, peeled and chopped
  • 1 onion, peeled and chopped
  • 4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes
  • 3 large squeezes of Italian tomato purée
  • 2 cans (235 g) borlotti beans
  • 1 handful of fresh, chopped spinach (optional)
  • 1 sprig of rosemary about 3 inches long
  • 1 large handful of chopped parsley
  • 1 ½ litres water
  • 2 chicken stock cubes
  • 1 pinch of salt
  • 1 large pinch of freshly ground pepper
  • 1 large pinch of cayenne pepper
  • 5 handfuls of pasta shells or penne
  • 100 ml single fresh cream (optional)
Make it lactose-friendly
  • 100 ml single fresh cream (optional) → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat the olive oil in the pan, add the chopped garlic and onions, and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan.
  2. Add the glass of white wine and allow to evaporate slightly.
  3. Add the water, the stock cubes, the tomato paste, pepper, salt, pasta, and the 2 tins of beans, and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally.
  4. Once the pasta is al dente, stop the cooking process, add the chopped parsley and the cream, and stir in well.
  5. Add the rosemary sprig, and allow the whole thing to infuse for about 2 hours.
  6. Buon appetito Wikibookians!

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0