Italian Bean and Pasta Soup

READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
  • Add the tomato puree and basil and stir in for another minute.
  • Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
  • After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
  • Pour half the soup in a liquidiser and blend it.
  • Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
  • Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
  • Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.
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