PASTA and BEAN SOUP
PASTA and BEAN SOUP

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pasta and bean soup. It is one of my favorites. For mine, I am going to make it a bit tasty. 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. PASTA and BEAN SOUP is something which I’ve loved my whole life. They’re fine 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 that.

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. Take 1 tbsp salt
  3. Make ready 3 tbsps. olive oil
  4. Get 1 medium onion, finely chopped
  5. Get 2 clove garlic, finely chopped
  6. Prepare 2 bay leaves
  7. Take 200 grams pancetta, diced
  8. Make ready 1 1/4 liter chicken or vegetable stock
  9. Make ready 1 juice of 1/2 lemon
  10. Take 200 grams small pasta
  11. Make ready 1/4 cup chopped flat-leaf parsley
  12. Prepare 1 salt and freshly ground pepper
  13. Get 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

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.

So that is going to wrap this up with this exceptional food pasta and bean soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!