PASTA and BEAN SOUP
PASTA and BEAN SOUP

Hey everyone, hope you are having an incredible day today. 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’m gonna make it a little bit unique. 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 favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. PASTA and BEAN SOUP is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
  1. Make ready 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
  2. Prepare 1 tbsp salt
  3. Take 3 tbsps. olive oil
  4. Take 1 medium onion, finely chopped
  5. Prepare 2 clove garlic, finely chopped
  6. Get 2 bay leaves
  7. Prepare 200 grams pancetta, diced
  8. Take 1 1/4 liter chicken or vegetable stock
  9. Prepare 1 juice of 1/2 lemon
  10. Get 200 grams small pasta
  11. Prepare 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

Rinse the beans, drain and place in a saucepan. Add water to cover and bring to. 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! Cook the pasta in the soup until al dente and serve. Mexican Cooking Mary Sue Milliken and Susan Feniger may be. Finally, add the beans and heat through for a minute. This soup is delicious served with a spoonful of pesto stirred through, some finely grated parmesan.

So that is going to wrap this up for this exceptional food pasta and bean soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!