Tuscan bean soup

Recipe from: 4/25/2002 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • 45
    ml
    olive oil
  • 2
    celery stalks, finely chopped
  • 1
    onion, finely chopped
  • 2
    Litres
    hot vegetble or chicken stock
  • 250
    g
    potatoes, peeled and diced
  • 500
    ml
    uncooked pasta
  • 500
    ml
    finely shredded cabbage
  • 800
    g
    chopped tomatoes
  • 410
    g
    can butter beans, drained
  • salt, pepper and sugar
  • e few fresh basil leaves, torn
  • Parmesan cheese shavings
 

Method

20 minutes
 

Heat the oil in a large, heavy-based saucepan and fry the celery and onion over medium heat for 5-6 minutes or until tender but not brown.
Add the stock, potatoes and pasta and bring to boil.
Boil rapidly for 10 minutes or until pasta is just tender.
Add the cabbage, tomatoes and beans and bring to boil once more.
Simmer for about 3 minutes.
Season well with salt and black pepper and add a pinch of sugar.
Stir in the basil leaves and serve with Parmesan cheese savings.

 

Read more on: pulses  |  soup  |  sauté
 

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