Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 100grams dried white cannellini beans
- 2tablespoons olive oil
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 400grams chopped tomatoes
- 3 cup chicken stock
- 1 pinch freshly ground black pepper
- 60grams small short-cut pasta
- 4tablespoons parsley, chopped flat-leaf
- 40grams Parmesan cheese, finely grated
- 1 pinch salt
Description
This substantial soup makes a great lunch or supper dish, and you can add whatever vegetables are in season.
Method
Step 1 of 4
Place the cannellini beans in a large bowl, cover with cold water, and leave for at least 6 hours or overnight.
Step 2 of 4
Drain the beans, place in a large saucepan, cover with cold water, and bring to the boil over a high heat, skimming the surface as necessary. Boil for 10 minutes, then reduce the heat to low, partially cover the pan, and leave the beans to simmer for 1 hour, or until just tender. Drain well and set aside.
Step 3 of 4
Heat the oil in the rinsed-out pan over a medium heat. Add the celery, carrots, and onion, and fry, stirring occasionally, for 5 minutes, or until tender. Stir in the beans, the tomatoes with their juice, the stock, and season to taste. Bring to the boil, stirring, then cover and leave to simmer for 20 minutes.
Step 4 of 4
Add the pasta and simmer for 10-15 minutes more, or until cooked but still tender to the bite. Stir in the parsley and half the Parmesan, then adjust the seasoning. Serve hot, sprinkled with the remaining Parmesan.
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