Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.
Monday 5 November 2012
Week 48- Italian Bean Soup With Pasta
Hi, and welcome to the Vegetarian Kitchen. Autumn is still here, in all its glory and if you are lucky enough to have a park near you take a walk and see all the glowing colours - red, orange, gold and brown and after a walk what is more warming than soup? Bean soups are very popular in Italy and this is one of my favourites. Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day but we see nothing wrong with using tinned beans.
ITALIAN BEAN SOUP WITH PASTA
SERVES 6
INGREDIENTS
400g (drained weight 240g) tin Black Eye Beans
400g tin chopped tomatoes
1 onion chopped
3 cloves Garlic chopped or crushed
2 tablespoons olive oil
1 litre vegetable stock (made with OXO Green or stock cube of your choice)
80g of tiny pasta shapes (eg shells)
Half teaspoon dried Oregano
Salt & Black Pepper
Grated Parmesan
METHOD
Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften. Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.
Add the black eye beans and pasta and simmer for about 15 minutes.
Sprinkle with Parmesan cheese and serve.
ENJOY!
