Bean and Pasta Soup
by Tarla Dalal
Added to 167 cookbooks
This recipe has been viewed 58178 times
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.
- Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
- Add the garlic and sauté on a medium flame for a few seconds.
- Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the oregano and cook on a high flame for a few seconds.
- 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.
- Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
- Serve hot with fresh cream and grated cheese.
Nutrient values per serving
|Vitamin A||378.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||15.8 mg|
|Folic Acid||24.3 mcg|
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