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)

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