Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pasta and bean soup. It is one of my favorites food recipes. This time, 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. 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.
PASTA and BEAN SOUP is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. PASTA and BEAN SOUP is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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
- Make ready 1 tbsp salt
- Make ready 3 tbsps. olive oil
- Make ready 1 medium onion, finely chopped
- Take 2 clove garlic, finely chopped
- Take 2 bay leaves
- Get 200 grams pancetta, diced
- Prepare 1 1/4 liter chicken or vegetable stock
- Prepare 1 juice of 1/2 lemon
- Take 200 grams small pasta
- Take 1/4 cup chopped flat-leaf parsley
- Prepare 1 salt and freshly ground pepper
- Take 1 extra-virgin olive oil, to serve
- Prepare 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.
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
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! People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta.
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