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Hearty Bean Soup With Pasta And Romano

world.food's picture
Ingredients
  Olive oil 2 Tablespoon
  Onions 2 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Red bell pepper 1 , chopped
  Green bell pepper 1 , chopped
  Dried parsley 4 Tablespoon
  Water/Vegetable stock 8 Cup (128 tbs)
  Pureed tomatoes 16 Ounce (1 Can)
  Cooked kidney beans 2 Cup (32 tbs)
  Cooked navy beans 2 Cup (32 tbs)
  Shell pasta/Bow tie small pasta 2 Cup (32 tbs)
  Spinach/Leafy vegetable 2 Cup (32 tbs)
  Black pepper 1 Teaspoon
  Salt To Taste
  Pecorino 1 Tablespoon
  Romano cheese 1 Tablespoon (As Required, Per Person)
Directions

MAKING
1.In a soup kettle, add oil and saute the garlic and onions.
2.Add the parsley and peppers and cook.
3.Add liquids,beans and tomatoes to kettle. Bring soup to boil on medium heat
4.Cover and simmer for 5 minutes
5.Add pasta to soup, and let it cook till its soft, and liquid in kettle is stew-consistency
6.Add the spinach and black pepper, cover and stand for 5 minutes
7.Sprinkle with salt if needed. Add cheese before serving.

SERVING
8.Ladle into shallow bowls and serve

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
6

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