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Pasta And Bean Soup

Fettuccine.Inn's picture
Ingredients
  Borlotti beans 1⁄2 Pound, soaked in water overnight (225 gram)
  Prosciutto/Ham bone 1
  Onion 1 , chopped
  Cinnamon 1 Pinch
  Cayenne pepper To Taste
  Olive oil 2 Teaspoon
  Chicken stock 500 Milliliter (2 cups)
  Tagliatelle 1⁄4 Pound, broken into 1 1/2 inch lengths (110 gram, plain or spinach)
Directions

MAKING
1) In a saucepan, drain, rinse and cover the beans with cold water. Bring to a boil, then stir and boil for 15 minutes.
2) In a large pot, drain and add the beans with the prosciutto or ham bone, onion, cinnamon, pinch of cayenne, olive oil and chicken stock.
3) Cover with the cold water, then simmer coverted, until the beans are cooked and the stock is slightly thickened.
4) Remove the bone, cut off the meat, flake and return into the pot, discard the bone.
5) Taste and adjust the seasonings. Bring the soup back to a boil, then add the pasta and cook until, tender.
6) Turn off the heat and allow to stand for 1 to 2 minutes before serving.

SERVING
7) Serve the Pasta and Bean Soup, immediately in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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