Best Italian Bean And Pasta Soup Recipes

ITALIAN BEAN AND PASTA SOUP

Steps:

• In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
• Add the tomato puree and basil and stir in for another minute.
• Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
• After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
• Pour half the soup in a liquidiser and blend it.
• Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
• Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
• Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

ITALIAN PASTA AND BEAN SOUP

Steps:

• Saute first 3 ingredients in large pot until onions are very tender.
• Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
• Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
• Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
• Serve with French Bread or rolls.
• Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

ITALIAN BEAN AND PASTA SOUP

Steps:

• Pick over beans and discard any misshapen beans and stones Rinse beans, drain and place in a saucepan Add water to cover and bring to a boil over high heat Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour, drain In a saucepan over medium heat, warm olive oil Add pancetta and saute, stirring often, until softened (about 5 minutes) Add onion, carrots, celery, garlic and saute, stirring often, until softened (about 8 minutes) Add water, beans, tomatoes, 2 teaspoons of salt and bring to a boil Cover, reduce heat to low and simmer until beans are tender (about 1 hour) To give soup more body, remove 2 large spoonfuls of beans and vegetables and puree, return to soup When soup is almost ready cook pasta to al dente, drain and add to soup. Simmer another 5 minutes Top servings with a swirl of olive oil, parmesan and ground pepper

ITALIAN PASTA AND BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, until golden, about 3 minutes. Add tomatoes and rosemary; simmer for 5 minutes. Pour in the broth and 2 cups water. Bring to a simmer over medium heat. Meanwhile, in a small bowl, mash 1 cup of beans with a fork or potato masher. Stir the mashed beans into the tomato-broth mixture, along with the macaroni. Season with pepper. Simmer, uncovered, until the macaroni is almost tender, approximately 10 minutes. Stir in the remaining beans and heat through. Serve the soup with a sprinkling of grated cheese.