Creamy Borlotti Bean and Pasta Soup

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (440 g)
  • Calories 370.9
  • Total Fat - 11.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 22 mg
  • Sodium - 344.4 mg
  • Total Carbohydrate - 62 g
  • Dietary Fiber - 11.8 g
  • Sugars - 10.7 g
  • Protein - 9.3 g
  • Calcium - 138.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 35 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large saucepan over medium-high heat and add onion, carrot, garlic and rosemary and cook, stirring, for 5 minutes or until softened and then add stock and tomatoes and stir and bring to the boil and then reduce heat to medium and cook, covered, for 10 minutes.

Step 2

Remove from heat and using a stick blender, blend soup until smooth and season with salt and pepper.

Step 3

Return to the boil over medium-high heat and stir in pasta and simmer, covered, stirring often, for 12 to 15 minutes or until pasta is tender and then add beans and 1/2 the cream and stir to combine.

Step 4

Drizzle soup with remaining cream and serve topped with parmesan, parsley and pepper.

Tips & Variations


No special items needed.

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