Name Bean & pasta soup

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Bean--pasta-soupIngredients:
* 6 teaspoons olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 2 carrots, finely chopped
* 2 sticks celery, finely chopped
* 1.5 litres (2 1/2 pints / 6 cups) chicken stock
* salt and pepper
* 90 g (3 oz / 1 1/2 cups) pasta shells
* 440 g (14 oz) can borlotti beans
* celery leaves, to garnish

1. In a large saucepan, heat oil. Add onion, garlic, carrots and celery and cook gently until soft.

2. Add chicken stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes. Add pasta and cook for a further 10 minutes, or until pasta is tender.
3. Drain beans, Rinse in cold water. Sieve half the beans, or process in a blender or food processor. Add pureed and whole beans to soup. Stir well. Cook for 2 minutes to heat through. Serve in individual bowls, garnished with celery leaves.

Serves: 6-8

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