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Bean and Pasta Soup


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5/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 119 cookbooks
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A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. The addition of cream to the soup balances the acidic taste of the tomatoes.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1/2 cup baked beans
1/2 cup cooked pasta
2 tbsp butter
3/4 cup thinly sliced onions
1 tbsp thinly sliced garlic (lehsun)
1 cup finely chopped tomatoes
1 tsp dried oregano
3 tbsp tomato puree
salt to taste
1 tbsp cornflour dissolved in 1/4 cup of water

For The Garnish
1 tbsp fresh cream
4 tbsp grated processed cheese

Method
  1. Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
  2. Add the garlic and sauté on a medium flame for a few seconds.
  3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Add the oregano and cook on a high flame for a few seconds.
  5. Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
  6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
  7. Serve hot with fresh cream and grated cheese.
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3 reviews received for Bean and Pasta Soup
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodie, December 28, 2012

Tangy, rich and wholesome soup.

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Helpful reviews for this recipe
Reviewed December 28, 2012 by shreya_the foodie

Tangy, rich and wholesome soup.

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Reviewed May 31, 2012 by shipra jain

   


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Reviewed July 23, 2012 by Foodie #569301

Awesome

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