Currently Chic Pasta Soup Recipe
Ingredients
| 1 -19 oz. can chick peas, romano or kidney beans | ||
| 450 grams pasta—tubbettini, ditale or elbow macaroni | ||
| Spaghetti | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Onion | 1 Medium, chopped | |
| Potatoes | 2 Large | |
| Chicken or beef stock | ||
| Salt, pepper, basil or oregano and parmesan cheese | ||
| Salt, pepper, basil or oregano and parmesan cheese | ||
Directions
In food processor or the hard way, chop garlic and onions.
Saute in oil until golden.
Add potatoes and cook covered, slowly, until soft.
Add drained and rinsed beans.
Cook until heated through.
In a separate 4 to 6 quart pot, cook pasta in 2 litres of water—al dente.
Drain and return to pot.
Add bean mixture.
Add spaghetti sauce and stock to desired consistency.
Soup should be quite thick.
Serve with Bruschetta.
Saute in oil until golden.
Add potatoes and cook covered, slowly, until soft.
Add drained and rinsed beans.
Cook until heated through.
In a separate 4 to 6 quart pot, cook pasta in 2 litres of water—al dente.
Drain and return to pot.
Add bean mixture.
Add spaghetti sauce and stock to desired consistency.
Soup should be quite thick.
Serve with Bruschetta.
Chef
