Borlotti bean and pasta soup
Prep:
10 mins
Cook:
25 mins
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, chopped
1 sticks celery, chopped
150g cooked or tinned borlotti beans
1 litre vegetable stock
4 large tomatoes, chopped
120 small dried pasta, farfalle or conchiglie
1 tbsp chopped, flat leaf parsley
sea salt, and freshly ground black pepper
freshly grated pecorino cheese, to serve
extra virgin olive oil, to serve
Pour the olive oil into a saucepan and place over low heat. Throw in the onion, garlic, carrot and celery. Fry until they become semi-transparent and tender, which should take about 15 minutes.
Add 50g of the beans. Crush them lightly with the back of a spoon.
Tip in the broth. Set the heat on high and bring to the boil. When boiling, add the pasta, the rest of the beans and the tomatoes. Boil until the pasta is firm but not hard (about 6 to 10 minutes). Sprinkle with sea salt and black pepper.
Turn off the heat. Add the chopped parsley then pour the soup into 2 warm bowls.
Top with pecorino cheese and a drizzle of olive oil before serving.
Serves
2
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Soups, Starters, Dinner, Budget, Easy, Healthy
Level of Difficulty
Easy
