Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pasta and bean soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
PASTA and BEAN SOUP is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. PASTA and BEAN SOUP is something that I’ve loved my whole life.
I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more. Simmer until the soup thickens and is creamy and flavorful, about. Wholesome and nutritious, the ingredients for this pasta and bean soup recipe come together for a flavorful soup that you'll want to come back to again and again. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy.
To get started with this recipe, we have to first prepare a few components. You can have pasta and bean soup using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make PASTA and BEAN SOUP:
- Get 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
- Make ready 1 tbsp salt
- Take 3 tbsps. olive oil
- Take 1 medium onion, finely chopped
- Prepare 2 clove garlic, finely chopped
- Get 2 bay leaves
- Get 200 grams pancetta, diced
- Take 1 1/4 liter chicken or vegetable stock
- Prepare 1 juice of 1/2 lemon
- Take 200 grams small pasta
- Take 1/4 cup chopped flat-leaf parsley
- Prepare 1 salt and freshly ground pepper
- Take 1 extra-virgin olive oil, to serve
- Take 1 cup tomatoe sauce
The spinach really adds color to the soup. Cook the pasta in the soup until al dente and serve. Whether making the quick or regular version of this recipe, you can sprinkle each serving of the soup Return the bean puree to the soup pot. Add the pancetta, minced garlic, chopped rosemary, chopped sage.
Steps to make PASTA and BEAN SOUP:
- When you decided to have cannellini beans for this soup, bring a large saucepan of water to a boil. Add dried cannellini, decrease the heat abd gently simmer. Cook for 30 minutes. Add salt and cook for further 30 minutes, until beans are al dente. Drain and set aside.
- Heat the oil in a large saucepan over low-medium heat. Add the onion, garlic and bay leaves and saute until softened. Add the pancetta and cook for a further 3-5 minutes, until golden.
- Add the beans (i prefer peselli), stock, tomstoe sauce and lemon juice and bring to a boil. Add the pasta and cook for 10 minutes, until al dente. Stir in the parsley and season with salt and pepper
- Serves 6
Whether making the quick or regular version of this recipe, you can sprinkle each serving of the soup Return the bean puree to the soup pot. Add the pancetta, minced garlic, chopped rosemary, chopped sage. This wholesome soup goes well with simple bread or garlic bread and a little bit of cheese. It is also ideal for people who are on the lookout for low fat recipes that are quick to conjure. Bring to a simmer over low heat.
So that’s going to wrap it up for this exceptional food pasta and bean soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
