in Italy, Soup Recipes

Tuscan bean soup

updated

Spread the love

Ingredients for 3 servings:

  • 300 g beans, white from the can, rinsed and drained
  • 300 g beans (borlotti beans) from the can, rinsed and drained
  • 600 ml vegetable stock
  • 120 g pasta (conchigliette)
  • 2 garlic cloves, chopped
  • 4 tbsp extra virgin olive oil
  • 3 tbsp parsley, freshly chopped
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Blend half of the beans with a quarter of the broth in a blender until smooth. Add the remaining beans and broth to a saucepan and bring to a boil. Add the pasta, bring to a boil, and then simmer until al dente. Meanwhile, fry the garlic in oil in a separate pan. Stir into the soup along with the parsley and season with salt and pepper.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Simple banana nut balls

Sweet lasagna