Pasta and Bean Soup
Italy
Published method, 6 steps.
Ingredients
- 1 large dash of premium olive oil
- 1 glass of dry white wine
- 5 cloves of garlic, peeled and chopped
- 1 onion, peeled and chopped
- 4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes
- 3 large squeezes of Italian tomato purée
- 2 cans (235 g) borlotti beans
- 1 handful of fresh, chopped spinach (optional)
- 1 sprig of rosemary about 3 inches long
- 1 large handful of chopped parsley
- 1 ½ litres water
- 2 chicken stock cubes
- 1 pinch of salt
- 1 large pinch of freshly ground pepper
- 1 large pinch of cayenne pepper
- 5 handfuls of pasta shells or penne
- 100 ml single fresh cream (optional)
HaJunkiyada · CC BY-SA 4.0