You are here

Currently Chic Pasta Soup

chef.garret's picture
Ingredients
  Canned chickpeas/Romano / kidney beans 19 Ounce
  Pasta 450 Gram (Tubbettini, Ditale Or Elbow Macaroni)
  Spaghetti 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Medium, chopped
  Potatoes 2 Large
  Chicken stock/Beef stock 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste
  Parmesan cheese 1 Tablespoon
  Basil/Oregano To Taste
Directions

In food processor or the hard way, chop garlic and onions.
Saute in oil until golden.
Add potatoes and cook covered, slowly, until soft.
Add drained and rinsed beans.
Cook until heated through.
In a separate 4 to 6 quart pot, cook pasta in 2 litres of water—al dente.
Drain and return to pot.
Add bean mixture.
Add spaghetti sauce and stock to desired consistency.
Soup should be quite thick.
Serve with Bruschetta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.35588
Average: 4.4 (17 votes)