by Anne Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time:20minutes Cook Time:1hour Total Time:1hour 20minutes Calories: 210kcal
– Large Pot – Wooden Spoon – Chef's Knife – Cutting Board – Can Opener
– 1¼ cups dried Borlotti beans* soaked – 2 tablespoons olive oil – 2 medium carrots chopped – ½-1 medium onion chopped – 1 clove garlic minced – 1 medium celery stalk chopped
– Heat olive oil in a large pot, sauté garlic, onion, celery, and carrots until transparent. – Add vegetable broth, spices, tomato puree, and beans. Bring to a boil.
– Cover slightly and simmer on low/medium heat for 20-30 minutes until beans are tender and soup thickens, stirring occasionally. – Optionally, blend a portion of the soup. Add water as needed and adjust salt to taste.
– Bring soup to a boil, then add dry pasta. Cook until al dente. – Adjust consistency with more water or broth if needed.