Pasta e Fagioli Macaroni & Cannellini Bean Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 6 tablespoon olive oil
- 2 cloves of garlic, crushed
- 1 lb ripe plum tomatoes, peeled, seeded & chopped – OR
- 1 can 16 oz. plum tomatoes
- 1 1/2 teaspoon minced rosemary or 3/4 teaspoon dried rosemary
- 1 can cannellini beans, rinsed
- 4 oz. (1 cup) ditalini or elbow macaroni
- salt and pepper
- 1 quart (4 cups) water
Directions:
Heat the oil in a large pot, then add garlic.
When garlic is lightly browned, add tomatoes and
rosemary. Let simmer 5 minutes. Add beans and
the water. Simmer for 10 minutes. Puree half of
the soup in a food processor/blender, then return
to pot. Add pasta and 2 tsp or less of salt.
Simmer until cooked. Let cool somewhat to blend
flavors.
Prep time varies, depending on whether you peel,
seed and chop the tomatoes yourself or use canned.
Serves: ~6
Preparation time: varies
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