Tuscan Bean & Pasta Soup (V)
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Introduction:
Try this delicious filling soup - packed with pulses for a really hearty supper.
Notes:
Serves 4.
Ingredients:
1tbsp olive oil
1 large onion, peeled and finely chopped
2 clove of garlic, peeled and crushed
4tbsp tomato puree*
1tbsp fresh rosemary, finely chopped
2 x 400g tins borlotti beans*
2pt (40fl oz) water
salt and freshly ground black pepper
100g (4oz) Juvela Gluten-Free macaroni
to serve: freshly grated parmesan cheese*
* Please check the Food List for suitable gluten-free brands.
Method:
- Heat the oil in a large saucepan, add the onion and cook gently until soft.
- Stir in the garlic, tomato puree, rosemary, one tin of beans, and water. Season well and simmer gently for a few minutes.
- Blend the other tin of beans in a blender or food processor until smooth and stir thoroughly into the soup.
- Add the Macaroni and cook for a further 7-8 minutes until the pasta is cooked.
- Serve sprinkled with parmesan cheese.
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