Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pasta and bean soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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. Essentially a chicken broth soup with beans and pasta. We'll use a low-sodium chicken broth next time because the regular chicken broth's saltiness kept us from tasting the tomatoes and spinach (the latter not being a bad thing!).
PASTA and BEAN SOUP is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. PASTA and BEAN SOUP is something which I have loved my entire life. They are fine and they look wonderful.
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 cook it.
The ingredients needed to make PASTA and BEAN SOUP:
- Make ready 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
- Take 1 tbsp salt
- Prepare 3 tbsps. olive oil
- Prepare 1 medium onion, finely chopped
- Take 2 clove garlic, finely chopped
- Prepare 2 bay leaves
- Prepare 200 grams pancetta, diced
- Take 1 1/4 liter chicken or vegetable stock
- Take 1 juice of 1/2 lemon
- Get 200 grams small pasta
- Get 1/4 cup chopped flat-leaf parsley
- Get 1 salt and freshly ground pepper
- Take 1 extra-virgin olive oil, to serve
- Make ready 1 cup tomatoe sauce
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. It's one of those recipes that everyone makes slightly differently and are sure that their way is the right way to do it!
Steps 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
Cooking the pasta separately from the soup helps the pasta maintain its texture. If you have made the soup in advance, add the cooked pasta when Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to. This wholesome soup goes well with simple bread or garlic bread and a little bit of cheese.
So that is going to wrap this up for this exceptional food pasta and bean soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
