How To make Pasta Bean Potage
4 ts Olive oil
1 Onion, chopped finely
1 Garlic clove, chopped
Finely 1 Carrot, sliced
1 Celery stick, sliced
1 Leek, sliced
4 oz (120 g) cooked ham, cut into
1/2 -inch 1 cm) cubes
7 oz (2 1 0 g) canned cannellini
Beans, rinsed and drained 1 1/2 pt (900 ml) chicken stock
2 oz 60 g) pasta spirals
4 lg Tomatoes, skinned, de-seeded
And chopped 1 tb Chopped fresh oregano
1 tb Chopped fresh marjoram
Salt and freshly ground Black pepper 1. Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery
and leek and cook gently for 5 minutes, stirring occasionally. Add the ham and cook for 5 minutes more. 2. Stir in the beans, stock and pasta spirals. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes. 3. Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve, piping hot, in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change.
How To make Pasta Bean Potage's Videos
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Beans and Noodles Soup ????
Also known as ‘Aush’, a hearty soup originating from Central Asia, with lots of legumes in a creamy broth. It’s packed with lots of fiber and plant proteins and an easy meal on any weeknight.
Ingredients:
1/2 cup cashews, soaked in hot water for at least 30 mins, then blended with a cup of hot water into a cream
1/2 cup mung beans, rinsed and boiled until soft
1 medium onion, chopped
4 cloves of garlic, minced
Half of a 15 oz can tomato sauce
1 tsp turmeric
2 tsp coriander
1/2 tsp red chili powder (optional)
Black pepper
6 cups vegetable broth
1 15 oz can of each chickpeas and kidney beans
1/2 package of lentil pasta
Juice of 2 lemons
2 tbsp dried mint
More dried mint and red chili for garnish
Directions:
Soak the cashews and blend them with hot water to make cashew cream. Set aside. Boil the mung beans until soft for about 20 minutes. On medium heat, sauté the onions, garlic, tomato sauce, and spices in a stock pot for about 5 minutes, add the vegetable broth, and bring to a simmer. Add the chickpeas, kidney beans, and cooked mung beans. Add the pasta. Bring to a boil and simmer until the pasta is al dente. Turn off the heat. Add the cashew cream, lemon juice, and dried mint. Serve with more mint and red chili powder as tolerated. This soup is supposed to be tangy, so add more lemon as needed. Enjoy.
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Instant Pot Pasta Fagioli Soup Recipe | Step-by-Step Instant Pot Recipe
Instant Pot Pasta e Fagioli Soup–your favorite soup from Olive Garden made quickly at home in your pressure cooker. White and red beans, ground beef, tomatoes and pasta in a savory broth.
This recipe makes a lot! If you want to halve the recipe you totally can! It’s kind of a pain to only use half a can of beans though. So what I would suggest is leaving out the Great Northern beans and just using one can of kidney beans.
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