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When the temperature drops suddenly in winter, there is nothing better than warming up with a nice plate of bean and tomato soup.
Let’s say that bean and tomato soup is our favorite dish and therefore this recipe has been tested countless times.
However, if you want to enrich the soup even more and make it creamy you can also add a small potato cut into small pieces during cooking and only when it will be cooked you can add the legumes.
You can also replace the garlic with a sauté of carrot and onion but don’t forget to add the rosemary because it wil give at the dish a particularly good flavor.
INGREDIENTS FOR 4 PEOPLE OF THE BEAN AND TOMATO SOUP:
- 120 gr. short pasta (exemple ditalini)
- 200 gr. of cannellini beans already cooked
- 4 tablespoons of tomato sauce
- 1 sprig of rosemary
- 1 clove of garlic
- extra virgin olive oil to taste
- 600 gr. of water
- Salt fine to taste.
- black pepper to taste.
In a saucepan, pour two tablespoons of extra virgin olive oil, a clove of unpeeled garlic and a sprig of rosemary.
Put everything over medium heat and brown for a few minutes, then you pour the cannellini beans drained of their own broth and add the tomato.
Stir with a wooden ladle and let it all flavor for a few minutes.
Now you can pour water, adjust with salt and pepper and bring to a boil.
When the water starts to boil, you pour the short pasta, as a final result you will have to obtain a semi-dense mixture.
Remember to remove the sprig of rosemary and the clove of garlic before serving the bean soup, then season everything with a drizzle of new raw oil.
Try it and then you will never do without it!
You might also be interested in the recipe for Ribollita typical Tuscan recipe.