Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pasta and bean soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. 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. Essentially a chicken broth soup with beans and pasta.
PASTA and BEAN SOUP is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. PASTA and BEAN SOUP is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook pasta and bean soup using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make PASTA and BEAN SOUP:
- Take 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
- Make ready 1 tbsp salt
- Get 3 tbsps. olive oil
- Make ready 1 medium onion, finely chopped
- Make ready 2 clove garlic, finely chopped
- Prepare 2 bay leaves
- Take 200 grams pancetta, diced
- Prepare 1 1/4 liter chicken or vegetable stock
- Take 1 juice of 1/2 lemon
- Make ready 200 grams small pasta
- Prepare 1/4 cup chopped flat-leaf parsley
- Prepare 1 salt and freshly ground pepper
- Prepare 1 extra-virgin olive oil, to serve
- Get 1 cup tomatoe sauce
Rinse the beans, drain and place in a saucepan. Add water to cover and bring to. Simmer until the soup thickens and is creamy and flavorful, about. People from Tuscany love their beans!
Instructions 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
Simmer until the soup thickens and is creamy and flavorful, about. People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table.
So that’s going to wrap it up for this exceptional food pasta and bean soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
