Italian bean and pasta soup
Italian bean and pasta soup recipe in the vegetarian category
Recipe ingredients:
- 1 1/2 cups dried haricot beans, soaked overnight in cold water
- 7 1/2 cups vegetable stock or water
- 4 ounces medium pasta shells
- 4 tablespoons olive oil, plus extra to serve
- 2 garlic cloves, crushed
- 4 tablespoons chopped fresh parsley
- Salt and ground black pepper
Recipe method:
- Drain the beans and place in a large saucepan with the stock or water.
- Simmer, half covered, for 2 to 2 1/2 hours or until tender.
- In a blender or food processor, process half the beans with a little of their cooking liquid.
- Stir into the unprocessed beans in the pan.
- Add the pasta and simmer gently for 15 minutes until tender.
- Add extra water or stock the soup seems too thick.
- Heat the oil in a small pan and fry the garlic until golden.
- Stir into the soup with the parsley and season well with salt and pepper.
- Ladle into individual bowls and drizzle each with a little extra olive oil, to serve.
- A thick and hearty soup which followed by bread and cheese, make a substantial lunch.
Tags: italian, bean, pasta, soup, recipe, vegetarian, recipes, cooking