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Tuscan bean soup
Nb persons: 6
Yield:
Preparation time:
Total time:
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Ingredients | |
10 1/2 oz | canned cannellini beans, drained and rinsed |
10 1/2 oz | canned cranberry beans, drained and rinsed |
About 2 1/2 cups | chicken |
vegetable stock, alternative | |
4 oz | dried macaroni |
4-5 tbs | olive oil |
2 | garlic cloves, very finely chopped |
3 tbs | chopped fresh parsley, flat leaf |
Salt | |
pepper |
1 place half of the cannellini and half of the cranberry beans in a food processor or blender with half of the stock and process until smooth.
Pour into a large, heavy bottom pan and add the remaining beans.
Stir in enough of the remaining stock to achieve the consist you like, then bring to a boil.
2- add the pasta and return to a boil, then reduce the heat and cook for 8-10 minutes, or until tender but still firm to the bite
3 meanwhile, heat 3 tbs. of he oil in a small skillet. Add the garlic and cook, stirring continuously for 2-3 minutes, or until golden. Stir the garlic into the soup with the parsley.
4 season to taste with salt and pepper and ladle into warmed serving bowls. Drizzle with the remaining olive oil to taste and serve immediately.
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