Bean and Pasta Soup Recipe

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Bean and Pasta Soup
Ingredients:
Dried Pasta – 100 gms
Cannellini Beans – 200 gms, drained, rinsed
Olive Oil – 2 tblsp
Onion – 1, small, finely chopped
Celery Stalk – 1/2, chopped
Carrot – 1/2, peeled, diced
Bay Leaf – 1/2
Vegetable Stock – 500 ml
Tomatoes – 200 gms, chopped
Spinach – 100 gms, stalks removed, shredded
Parmesan Cheese – 20 gms, finely grated
Salt as per taste
Pepper as per taste

Method:
1. Heat oil in a pan.
2. Stir-fry the onion, celery and carrots for 5 to 6 minutes.
3. Cook till the vegetables have softened.
4. Add bay leaf, vegetable stock and tomatoes.
5. Bring to a boil.
6. Reduce flame and cover with a lid.
7. Let it simmer for 10 minutes or till the vegetables are tender.
8. Add the beans and pasta.
9. Bring to a boil and cook for 5 minutes or until pasta is tender.
10. Keep stirring from time to time.
11. Add salt and pepper.
12. Add spinach leaves and cook for a minute.
13. Transfer to serving bowls.
14. Sprinkle cheese and serve hot or warm.

Image credit: Kitchen Riffs

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