Soup Recipes > Haricot Bean and Pasta Soup
4 tablespoons olive oil
2 large onions, sliced
3 garlic cloves, chopped
large can chopped tomatoes
1 teaspoon dried oregano
1 teaspoon tomato paste
3 1/2 cups water
1/2 cup small pasta shapes, such as fusilli or conchigliette
2 tablespoons sun-dried tomatoes, drained and thinly sliced
1 tablespoon chopped coriander, or flat-leaved parsley
2 tablespoons grated parmesan
seasoning
(see measure conversions for more information)
- Boil rapidly for 15 minutes, to remove any harmful toxins.
- Drain the beans in a colander.
- Heat the oil in a pan over a medium heat and fry the onions until they are just beginning to change color.
- Stir in the garlic and cook for 1 further minute.
- Stir in the chopped tomatoes, oregano and the tomato paste and pour on the water.
- Add the beans, bring to the boil and cover the pan.
- Simmer for 45 minutes or until the beans are almost tender.
- Add the pasta, season the soup and stir in the sun-dried tomatoes.
- Return the soup to the boil, partly cover the pan and continue cooking for 10 minutes or until the pasta is nearly tender.
- Stir in the chopped herb.
- Taste the soup and adjust the seasoning if necessary.
- Transfer to a warmed soup tureen to serve, sprinkled with the cheese.
- Serve hot.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make haricot bean and pasta soup:
This recipe makes a filling bean soup.
Ingredients
generous 1 cup dried haricot beans; soaked, drained and rinsed (You can soak the dried beans for several hours or overnight in a large bowl of cold water)4 tablespoons olive oil
2 large onions, sliced
3 garlic cloves, chopped
large can chopped tomatoes
1 teaspoon dried oregano
1 teaspoon tomato paste
3 1/2 cups water
1/2 cup small pasta shapes, such as fusilli or conchigliette
2 tablespoons sun-dried tomatoes, drained and thinly sliced
1 tablespoon chopped coriander, or flat-leaved parsley
2 tablespoons grated parmesan
seasoning
(see measure conversions for more information)
Method
- Put the soaked beans into a large saucepan, cover with cold water and bring them to the boil.- Boil rapidly for 15 minutes, to remove any harmful toxins.
- Drain the beans in a colander.
- Heat the oil in a pan over a medium heat and fry the onions until they are just beginning to change color.
- Stir in the garlic and cook for 1 further minute.
- Stir in the chopped tomatoes, oregano and the tomato paste and pour on the water.
- Add the beans, bring to the boil and cover the pan.
- Simmer for 45 minutes or until the beans are almost tender.
- Add the pasta, season the soup and stir in the sun-dried tomatoes.
- Return the soup to the boil, partly cover the pan and continue cooking for 10 minutes or until the pasta is nearly tender.
- Stir in the chopped herb.
- Taste the soup and adjust the seasoning if necessary.
- Transfer to a warmed soup tureen to serve, sprinkled with the cheese.
- Serve hot.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
