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Saturday, 12 January 2013

Bean and Pasta Soup



1. Soak 1 cup white beans overnight in water to cover.
2. Drain the beans and cook them with a 6 ins. marrow bone in 3 1/2 qts. water for 1 1/2 hours.
3. Heat 1/4 cup olive oil and in it brown lightly 2 crushed garlic cloves and 2 Tbsps. minced parsley.
4. Stir in 1 Tbsp. flour and 1/3 tsp. rosemary and cook for 5 minutes, stirring constantly.
5. Add 1 Tbsp. tomato paste and simmer, stirring for 10 minutes.
6. Stir the sauce into the bean soup. Continue to cook the soup for 2 hours more, until beans are tender.
7. Remove the marrowbone (if any marrow has not cooked out, scoop it out and return it to the pot) and add to the hot soup 1 cup small pasta shapes.
8. Cook the soup for 15 to 20 minutes longer, until the pasta is tender but not mushy. Add salt and pepper to taste and serve hot.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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