PASTA and BEAN SOUP
PASTA and BEAN SOUP

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, pasta and bean soup. It is one of my favorites. For mine, I will make it a bit tasty. 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. PASTA and BEAN SOUP is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have pasta and bean soup using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make PASTA and BEAN SOUP:
  1. Take 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
  2. Prepare 1 tbsp salt
  3. Prepare 3 tbsps. olive oil
  4. Take 1 medium onion, finely chopped
  5. Make ready 2 clove garlic, finely chopped
  6. Get 2 bay leaves
  7. Take 200 grams pancetta, diced
  8. Get 1 1/4 liter chicken or vegetable stock
  9. Prepare 1 juice of 1/2 lemon
  10. Prepare 200 grams small pasta
  11. Take 1/4 cup chopped flat-leaf parsley
  12. Prepare 1 salt and freshly ground pepper
  13. Take 1 extra-virgin olive oil, to serve
  14. Take 1 cup tomatoe sauce

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. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy. People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta.

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

Simmer until the soup thickens and is creamy and flavorful, about. 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. 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.

So that’s going to wrap this up with this exceptional food pasta and bean soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!