Canned Pasta and Bean Soup
"Canned Pasta and Bean Soup is a rustic first course that warms the heart, perfect for a family dinner focused on simplicity. This canned pasta and bean soup, as easy as it is tasty, is ready in just 55 minutes! Discover our easy recipe for pasta and bean soup and bring a vegetarian dish to the table that everyone will love."
Dietary Information
Servings:
- 1
To prepare the canned pasta and bean soup, first take care of the vegetables. Cut the carrots first into slices 1 and then into 1 cm cubes 2. Do the same for the celery 3.
- 2
Cut the onion into 0.5 cm cubes 4. Finely chop the chili pepper 5. In a saucepan, heat the oil and add the garlic cut in half and the chili pepper 6. Fry for 1 minute over medium heat.
- 3
Add the onion 7, the carrots 8 and the celery 9.
- 4
Add the rosemary 10, season with salt 11 and cook over medium heat for 5 minutes. Meanwhile, put a pot full of water on the fire. Deglaze with white wine 12 and let all the alcoholic part evaporate.
- 5
Meanwhile, open the can of beans and drain them 13, rinse them to completely eliminate the cooking water. Put the beans in the pot 14 and cook for another 5 minutes, stirring well. Remove the garlic and rosemary then pour the tomato passata into the pot 15.
- 6
Cook for 20 minutes, adding hot water 16 to prevent it from thickening too much. Add the raw pasta 17 and add hot water 18 until it is completely covered. Bring the pasta to cooking, adding hot water when needed and stirring from time to time.
- 7
When cooked, season with salt and turn off the heat. Add a sprinkling of pepper 19, the pecorino romano 20 and stir. Your canned pasta and bean soup is ready to be enjoyed 21.
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