Creamy Borlotti Bean and Pasta Soup
Recipe: #35491
August 19, 2020
Categories: Cheese Parmesan, Vegetarian, Heavy Cream, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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