Tuscan Bean & Pasta Soup
Ingredients
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 level tbsp tomato puree
- 454g/1 lb fresh tomatoes, chopped or 397g/14 oz can chopped tomatoes
- fresh basil leaves, torn
- 397g/14 oz can cannellini beans, drained
- 852-1136ml / 1 /2 - 2 pt water
- 113g/4 oz dried short cut macaroni or other small pasta shapes
- salt & ground black pepper
- 4 level tbsp parmesan cheese, grated (optional)
- freshly chopped parsley, to garnish (optional)
Dry fry the onion and garlic in a large heavy based saucepan. Add the tomato puree tomatoes and 3/4 of the basil leaves and simmer for 15 minutes. Stir in the beans and water. Transfer half of the soup into a blender and puree (leaving the remaining soup in the saucepan). Stir the two soups together in the saucepan, add the pasta and remaining basil and simmer for 10-12 minutes adding more water if necessary. Season to taste before serving sprinkled with the parmesan and chopped parsley if desired.
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