Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, pasta and bean soup. One of my favorites. For mine, I’m gonna make it a bit tasty. 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.
PASTA and BEAN SOUP is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. PASTA and BEAN SOUP is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pasta and bean soup using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make PASTA and BEAN SOUP:
- Get 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
- Get 1 tbsp salt
- Get 3 tbsps. olive oil
- Get 1 medium onion, finely chopped
- Take 2 clove garlic, finely chopped
- Get 2 bay leaves
- Prepare 200 grams pancetta, diced
- Make ready 1 1/4 liter chicken or vegetable stock
- Make ready 1 juice of 1/2 lemon
- Make ready 200 grams small pasta
- Make ready 1/4 cup chopped flat-leaf parsley
- Prepare 1 salt and freshly ground pepper
- Get 1 extra-virgin olive oil, to serve
- Take 1 cup tomatoe sauce
Rinse the beans, drain and place in a saucepan. Add water to cover and bring to. Cook the pasta in the soup until al dente and serve. Mexican Cooking Mary Sue Milliken and Susan Feniger may be.
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. When it's cold and damp outside, I love to have a hearty bowl of Pasta e Fagioli (pasta and dried bean soup). There are many ways to make it in Italy.
So that is going to wrap this up for this exceptional food pasta and bean soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
