Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon rosemary leaves, fresh and finely chopped
- 1 litre vegetable stock
- 400 grams diced tomatoes
- 200 grams dried spiral pasta
- 400 grams borlotti beans, drained and rinsed
- 1/2 cup cream, thickened cream specified
- 2 tablespoons parmesan, shaved
- 2 tablespoons flat-leaf parsley, roughly chopped
How to Make
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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.
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Step 2: Remove from heat and using a stick blender, blend soup until smooth and season with salt and pepper.
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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.
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Step 4: Drizzle soup with remaining cream and serve topped with parmesan, parsley and pepper.
We hope you enjoy this recipe!
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