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Creamy borlotti bean and pasta soup recipe
Creamy borlotti bean and pasta soup recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cozy up with a comforting tomato soup paired with crusty bread for the perfect winter meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp finely chopped fresh rosemary leaves
  • 1 litre Vegetable Liquid Stock
  • 400g can diced tomatoes
  • 200g dried spiral pasta
  • 400g can borlotti beans, drained, rinsed
  • 126.25 gm thickened cream
  • 40.00 ml shaved parmesan
  • 40.00 ml roughly chopped fresh flat-leaf parsley
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Add onion, carrot, garlic, and rosemary, cook for 5 minutes or until softened. Pour in stock and tomatoes, bring to a boil, then reduce heat and simmer covered for 10 minutes. Remove from heat and use a stick blender to puree the soup until smooth. Season with salt and pepper to taste.
  • Bring the mixture back to a boil over medium-high heat. Add pasta and simmer covered, stirring occasionally, for 12 to 15 minutes until pasta is tender. Mix in beans and half of the cream, stirring to combine.
  • Drizzle the soup with the remaining cream, then serve it topped with parmesan, parsley, and pepper.

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