Thursday, 30 October 2008

Tuscan Bean and Pasta Soup

This recipe comes from Delia's Vegetarian Cookbook and just happened to be vegan. I made a couple changes as she called for using dried borlotti beans* but I could only find tinned, I also used veg stock to cook it in to add more flavour. It's very simple but very, very good, will definitely be making this again. Original recipe here. My slightly different version, here:

1 tin borlotti beans, drained and rinsed
90g dried ditali rigati pasta, or other small soup pasta shape
1 Tbsp fresh rosemary, finely chopped
2 Tbsp olive oil
1 large onion, or 2 small, finely chopped
2 cloves garlic, pureed
2 1/2 Tbsp tomato puree (paste)
1 1/2 pints veg stock made with 2 tsp marigold vegan granules

Heat oil, add onion and cook gently for 10 minutes without colouring. Add garlic and cook 1 minute. Add puree and rosemary, stir 1 minute then add beans and half the stock. Bring to the boil then simmer for 5 minutes. Puree half of the soup and return to the pan. Add pasta and remaining stock and simmer until pasta is cooked. This may take longer than expected! Add more water if it gets too thick then season with salt and pepper if needed. Serves 3.

* she uses borlotti beans in the cookbook but for some reason uses cannellini beans online, both would work well.

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