Italian Bean and Pasta Soup

Italian Bean and Pasta Soup

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 9 hours

Cook: 1 hour 30 minutes

Method: Easy

Course: Soup

Key Ingredients:

A bowl full of this soup and a few slices of garlic bread will fill completely satiate you on cold wintry night

Ingredients

Kidney beans (rajma), soaked overnight and pressure cooked with salt ½ cup
Black eyed beans (lobia), soaked overnight and pressure cooked with salt ½ cup
Shell pasta, cooked 1 cup
Olive oil 3 tsps
Medium onion, finely chopped 1
Garlic cloves, finely chopped 2
Celery, peeled and finely chopped 1 small bunch
Medium carrot, peeled and chopped 1
Medium tomato, finely chopped 1
Salt to taste

Methods

Heat oil in a non-stick pan, add onion, garlic, celery and carrot and saute on low heat for 5 minutes or till they become soft.
Add 4 cups water and mix. Add tomato, kidney beans, black eyed beans and salt and mix. Cover and cook for 1 hour on low heat.
Cool the mixture, transfer into a mixer jar and puree. Transfer the puree into the non-stick pan.
Heat the pureed soup, and the pasta and let it come to a boil.
Pour into individual soup bowls and serve hot with garlic bread.

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