Pasta And Bean Soup Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| 3 carrots, peeled and thinly sliced | ||
| Celery stalks | 2 , thinly sliced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 2 1-pound cans kidney beans and their liquid | ||
| 1-pound can tomatoes and their juice | ||
| Beef broth | 2 Cup (16 tbs) | |
| Water | 5 Cup (16 tbs) | |
| Tubetti | 3 Ounce | |
| Dried rosemary | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Grated Parmesan cheese | ||
Directions
Heat the olive oil in a large soup pot.
Add the onion, carrots, celery and garlic and cook over low heat for 10 minutes until softened.
Stir in the beans and the tomatoes, breaking up the tomatoes with a spoon.
Add the beef broth and water and bring to the boil over high heat.
Add the pasta and the rosemary, oregano, salt and pepper.
Lower the heat and cook gently, partially covered, for 15 to 20 minutes until the pasta is cooked.
Stir in the parsley.
Taste for seasoning, adding more salt and pepper if needed.
Keep in mind that the Parmesan will add some saltiness, so do not oversalt.
Ladle into bowls and sprinkle each serving with a generous spoonful of Parmesan.
Add the onion, carrots, celery and garlic and cook over low heat for 10 minutes until softened.
Stir in the beans and the tomatoes, breaking up the tomatoes with a spoon.
Add the beef broth and water and bring to the boil over high heat.
Add the pasta and the rosemary, oregano, salt and pepper.
Lower the heat and cook gently, partially covered, for 15 to 20 minutes until the pasta is cooked.
Stir in the parsley.
Taste for seasoning, adding more salt and pepper if needed.
Keep in mind that the Parmesan will add some saltiness, so do not oversalt.
Ladle into bowls and sprinkle each serving with a generous spoonful of Parmesan.
Chef
