Bean and pasta soup

Ideas
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (8)

30.00 ml oil
1.00 onion
2.00 carrots
2.00 celery stalks
2.00 Litres stock — chicken
3.00 ml garlic — pepper
100.00 g pasta — fusilli
410.00 g red kidney beans
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Method:

Sauté the onion, carrots and celery in oil until soft.
Add chicken stock and seasoning, cover and simmer for 20 minutes.
Add the fusilli and cook for a further 10 minutes or until tender.
Purée half the kidney beans, add to the soup with the remaining whole beans and stir well.
Heat through for 2 minutes.



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