Tuscan Bean and Pasta Soup with Rosemary
Soups • Italian
Description
Tuscan Bean and Pasta Soup with Rosemary
Ingredients
- Beans 10 oz
- Rosemary 1 tablespoon
- Pasta shells 5 oz
- Olive Oil 2 tablespoons
- Onion 1 piece
- Garlic 2 cloves
- Parmesan Cheese to taste
- Passata Tomato Sauce 2½ tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans in 2.25 liters of cold water and leave overnight. Drain the liquid and set it aside — it will be needed later.
Step 2
In a large pot, heat the olive oil and sauté the onion over low heat for 10 minutes. Then add the garlic, after a minute add the tomato paste and rosemary.
Step 3
Pour in 1.75 liters of the liquid reserved from soaking the beans, add the beans and salt. Cover with a lid and simmer on low heat for 1 hour.
Step 4
Add black pepper.
Step 5
Blend half of the soup in a blender until smooth.
Step 6
Pour the puree back into the pot, bring to a boil, add the shells, and cook, stirring, on low heat for 10–15 minutes.
Step 7
Serve in warmed bowls, sprinkled with Parmesan cheese to taste.
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