Pasta and Bean Soup
| Cuisine of Italy
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)
Instructions
- Heat the olive oil in the pan, add the chopped garlic and onions, and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan.
- Add the glass of white wine and allow to evaporate slightly.
- Add the water, the stock cubes, the tomato paste, pepper, salt, pasta, and the 2 tins of beans, and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally.
- Once the pasta is al dente, stop the cooking process, add the chopped parsley and the cream, and stir in well.
- Add the rosemary sprig, and allow the whole thing to infuse for about 2 hours.
- Buon appetito Wikibookians!