Winter Warmers: Pasta soup with cannellini beans
June 24th 2008 11:28
Makes for 2 persons
Ingredients:
1 can cannellini beans, washed and drained
1 large carrot, chopped
1 zucchini, chopped
1 red capsicum, chopped
1 large cup tubettini pasta (or any small tubular pasta)
Stock:
5 large Roma tomatoes, washed
Seasoning:
1 tablespoon olive oil
2 cloves garlic, chopped
½ onion, chopped
250 ml liquid vegetable stock
1 teaspoon dried oregano
Salt and pepper to taste
1. To prepare the stock, place the whole tomatoes and bay leaf in a pot and top with enough water to cover the tomatoes. Bring the water to a boil and allow the tomatoes to cook for 15 mins.
2. Once the tomatoes have been cooked, remove from the pot and blend in a food processor.
3. Add olive oil to the pot. Once hot, add the garlic and onion and allow to brown slightly.
4. Next, add the carrot, zucchini and capsicum and fry for a further 5-7 mins until the vegetables start to soften.
5. Add the processed tomatoes, cannellini beans, vegetable stock and pasta.
6. Allow to cook for a further 15 mins until all the pasta and vegetables are cooked.
7. Add the dried oregano, salt and pepper.
8. Serve with some crusty bread.
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