PASTA and BEAN SOUP
PASTA and BEAN SOUP

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pasta and bean soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table. 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.

PASTA and BEAN SOUP is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. PASTA and BEAN SOUP is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pasta and bean soup using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make PASTA and BEAN SOUP:
  1. Prepare 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
  2. Make ready 1 tbsp salt
  3. Make ready 3 tbsps. olive oil
  4. Take 1 medium onion, finely chopped
  5. Get 2 clove garlic, finely chopped
  6. Get 2 bay leaves
  7. Take 200 grams pancetta, diced
  8. Prepare 1 1/4 liter chicken or vegetable stock
  9. Make ready 1 juice of 1/2 lemon
  10. Take 200 grams small pasta
  11. Take 1/4 cup chopped flat-leaf parsley
  12. Make ready 1 salt and freshly ground pepper
  13. Make ready 1 extra-virgin olive oil, to serve
  14. Take 1 cup tomatoe sauce

Add water to cover and bring to. Simmer until the soup thickens and is creamy and flavorful, about. 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.

Instructions to make PASTA and BEAN SOUP:
  1. 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.
  2. 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.
  3. 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
  4. Serves 6

It's one of those recipes that everyone makes slightly differently and are sure that their way is the right way to do it! People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. This wholesome soup goes well with simple bread or garlic bread and a little bit of cheese. It is also ideal for people who are on the lookout for low fat recipes that are quick to conjure.

So that’s going to wrap it up with this special food pasta and bean soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!