Watch how to prepare this white bean and pasta soup: a comfort, a delight for the soul and for the heart
A soup with the famous Italian combination of “pasta e fagioli”.
Recipe for 2 people.
Lactose free, Vegan, Vegetarian
Preparation: 00:50
Interval: 00:00
TOOLS
1 cutting board(s), 3 pan(s), 1 strainer(s), 1 potato peeler(optional), 1 colander, 1 bowl(s)
EQUIPMENT
conventional + blender
METERS
cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Homemade Vegetable Broth Ingredients
-600 ml of water
– 1/2 onion(s), halved
– 1 clove(s) garlic, roughly chopped
– 1 celery stalk(s), about 5cm each
– 2 sage leaves
– Salt to taste
Ingredients White Bean Cream
– 250g canned white beans
– 500 ml of homemade vegetable broth (see recipe)
– olive oil to taste
– 1 clove(s) garlic, minced
– 1/2 cup(s) tomatoes, seeded, diced
– 1/2 cup(s) carrot, diced
– Salt to taste
– pepper to taste
Ingredients for eggless mini penne
– 50 g of egg-free mini-penne (or whatever you prefer)
– Salt to taste
Ingredients for decoration
– chopped parsley to taste
PREPARATION:
1. Bring 2 pots of water to the boil to cook the carrots and pasta.
2. Start by cooking the homemade vegetable broth (see preparation).
3. Then cook the carrot cubes and the pasta (see preparation)
4. Place the white beans in a colander and rinse them under running water to remove any canning residue.
5. Peel and chop the garlic, wash the tomato, remove the seeds and cut it into cubes.
6. Wash, dry and finally chop the parsley. Let it dry well on absorbent paper.
PREPARATION:
Homemade Vegetable Broth (do this step before you start pre-preparation):
1. Place a pan with water on the stove (see quantity in the ingredients).
2. Peel and cut the onion in half. Peel and roughly chop the garlic. Wash and cut the celery stalk. Add all the broth ingredients to the pan along with the sage leaves and salt.
3. When it boils, lower the heat and cook for 20 minutes.
4. Then cook the carrot and the pasta.
Cream of White Beans – Carrot: (do this step before you start pre-preparation):
1. Wash and peel the carrot. Cut it into cubes proportional to the size of the white beans.
2. When the water boils, add salt and the carrot cubes.
3. Cook until cooked through, about 8 minutes.
4. Set aside and cook the mini penne (below).
Mini Penne without eggs: (do this step before you start pre-preparation):
1. While the carrot is cooking, cook the pasta.
2. When the water boils, add salt and the pasta.
3. Cook 5 minutes less than the time indicated on the package.
4. Once cooked, drain them and place them in a bowl of water, preferably iced, to stop the cooking.
5. Check the carrot (next).
Cream of White Beans – Carrot: (do this step before you start pre-preparation)
1. When the carrot is cooked, drain it in a colander.
2. Rinse under running water to cool and stop cooking.
3. Check the vegetable stock (next)
Homemade Vegetable Broth and Mini Penne: (do this step during pre-preparation)
1. After 20 minutes of cooking the vegetable stock, turn off the heat, cover and set aside without filtering.
2. Drain the minipenne. Reserve.
3. Continue pre-preparation (point 4).
APPETITE OR SWEET (optional):
If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it since this recipe does not require an interval.
White bean cream:
1. Put the homemade vegetable broth (see quantity) in the blender with all the ingredients (onion, garlic, celery and sage). Be careful when blending because the liquid is still hot. If you prepare a larger quantity, divide it into smaller portions.
2. Add half of the drained white beans and beat until smooth.
3. Store in the blender.
4. Wash the pan where you cooked the vegetable stock, put it back on the heat and brown the garlic in the oil.
5. Add the beaten bean broth and cook over high heat for about 8 minutes.
White bean cream:
1. Add the tomato cubes, cooked carrot, remaining white beans and cooked and drained penne.
2. Check the salt and season with ground pepper to taste.
3. Lower the heat and cook for about 5 minutes to blend the flavors or until the mini penne are al dente.
4. Turn off the heat.
FINALIZATION AND ASSEMBLY:
1. Transfer the soup to a soup bowl or, if you prefer, divide it into deep plates.
2. Garnish with chopped parsley.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
