adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Borlotti bean, bacon and pasta soup with parmesan croutons
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in flavorful bean and bacon soup topped with crispy parmesan croutons for a dish everyone will love!
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 2 brown onions, halved, coarsely chopped
  • 4 rindless bacon rashers, thinly sliced crossways
  • 1 garlic clove, crushed
  • 2 medium (about 180g) carrots, peeled, cut into 1cm pieces
  • 3 celery sticks, trimmed, cut into 1cm pieces
  • 1 x 400g can Italian diced tomatoes
  • 1.5L (6 cups) vegetable liquid stock
  • 95g (1/3 cup) tomato paste
  • Pinch of sugar
  • 400g fresh borlotti beans, shelled
  • 75g (3/4 cup) pasta curls
  • 3 slices sourdough bread
  • 30g (1/3 cup) finely shredded parmesan
  • 82.50 ml loosely packed coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan over medium-high heat, heat 1 tablespoon of oil. Add onion, bacon, and garlic. Cook and stir for 5 minutes until onion softens.
  • Preheat your oven to 200°C. Sauté carrot and celery with the onion mixture for 5 minutes, stirring occasionally. Add stock, tomato, tomato paste, and sugar, bring to a boil. Lower the heat to medium, cover, and simmer for 10 minutes, stirring occasionally.
  • Combine the borlotti beans and pasta in the pot. Simmer uncovered for 12 minutes, stirring occasionally, until the pasta is al dente and the beans are tender.
  • Using a serrated knife, gently remove crusts from the bread. Cut the bread into 2cm cubes. Place the cubes in a roasting pan and drizzle with the remaining oil. Sprinkle parmesan over the bread and mix gently to combine. Bake in a preheated oven for 5 minutes or until golden brown. Take out of the oven.
  • Gently fold the parsley into the soup, adjusting seasoning with salt and pepper. Divide the soup into bowls, garnish with croutons, and serve promptly.

Similar Recipes