Cannellini bean and pasta soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Italian
COURSE
Starter
Method
Peel the garlic and finely chop it. Put it with the olive oil in a four- to six- quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about five minutes.
While the beans are cooking, finely chop enough parsley to measure one tablespoon. After the beans have cooked for five minutes, add two cups of water and the bouillon cube and cover the pot.
Once the soup has come to a boil, break the egg noodles into approximately one-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.
This recipe is from Giuliano Hazan’s Thirty Minute Pasta, published by Stewart, Tabori & Chang
Ingredients
1 large garlic clove
3 tbsp extra virgin olive oil
2 tins cannellini beans, drained
salt
freshly ground black pepper
3-4 springs flat-leaf Italian parsley
1 large beef bouillon cube
280g ounces dried egg noodles, such as tagliatelle or pappardelle
Method
Peel the garlic and finely chop it. Put it with the olive oil in a four- to six- quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about five minutes.
While the beans are cooking, finely chop enough parsley to measure one tablespoon. After the beans have cooked for five minutes, add two cups of water and the bouillon cube and cover the pot.
Once the soup has come to a boil, break the egg noodles into approximately one-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.
This recipe is from Giuliano Hazan’s Thirty Minute Pasta, published by Stewart, Tabori & Chang
