Bean and Pasta Soup
by Tarla Dalal
Added to 179 cookbooks
This recipe has been viewed 74039 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.
Method- Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
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- Add the garlic and sauté on a medium flame for a few seconds.
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- Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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- Add the oregano and cook on a high flame for a few seconds.
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- 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.
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- Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
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- Serve hot with fresh cream and grated cheese.
Bean and Pasta Soup Video by Tarla Dalal
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Accompaniments
Nutrient values per serving
Energy | 116 cal |
Protein | 2.9 g |
Carbohydrates | 15.2 g |
Fiber | 4 g |
Fat | 5.3 g |
Cholesterol | 0 mg |
Vitamin A | 378.6 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 15.8 mg |
Folic Acid | 33 mcg |
Calcium | 51.8 mg |
Iron | 0.9 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 187.8 mg |
Potassium | 200.8 mg |
Zinc | 0.6 mg |
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