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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A very filling warming soup which is gorgous served with garlic bread. Ingredients:
8 ounces dried cannellini beans |
4 tablespoon olive oil |
2 large onions, sliced |
3 garlic cloves, chopped |
400 grams canned tomatoes, chopped |
100 grams sun dried tomatoes |
1 teaspoon dried oregano |
1 teaspoon tomato puree |
2 pints stock, vegetable |
3 ounces pasta, dried |
1 salt and pepper, season to taste |
1 teaspoon mixed herbs |
Directions:
1. Soak beans in boiling water for 1 hour and then cook in a pressure cooker for 20 minutes, drain and set aside.
2. Heat the oil in a pan over a medium heat and fry the onions until soft, add the garlic and cook for 1 minutes, now stir in the tomatoes, oregano and the tomato puree and pour in the stock. Add the cooked beans bring to the boil and put a lid on the pan. Simmer for about 25-30 minutes.
3. Add the pasta, season to taste with the salt and pepper, stir in the sun dried tomatoes and mixed herbs. Return the soup to the boil, partly cover the pan and continue cooking for 10 minutes, or until pasta is tender.
4. Serve hot with a sprinkling of cheese on top.
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