Pasta Bean Soup (Pasta e Fagioli)

Now that we have finally finished our drinks, gatherings and dinners, we can all relax to some serious hearty food.

I love post festive meals because they tend to be the simplest and warmest during the year. The cold weather we have been having over the past days has surely helped inspire me to make some soups and piping hot meals!

So this week, here is a delicious soup which doubles up as a whole meal in itself. This soup is also low in GI since in includes and good amount of beans. Here is what you will need to make enough soup for 4

100g dried canellini beans
100g pasta (ditali / zibbeg)
1 x 400g tinned tomatoes (polpa)
2 medium carrots
1 medium onion
2 celery sticks
3 cloves of garlic

Start off by soaking the beans the night before you want to prepare the soup. Then, once you are ready to start, place the beans in a pot and cover with water. Use clean water and not the one the beans were soaking in the night before. Allow the beans to cook for about 1 ½ hours.

Should there be some white foam accumulated at the top, remove it with a spoon. Make sure to keep the water well topped up so that there is constant rumbling boil for the beans to cook in.

Once the beans are cooked, add the carrots, onions and celery which has to be cut into small cubes around 0.5cm x 0.5 cm allow them to cook for 10 minutes then add the tomatoes, garlic and top up with enough water for the pasta to cook. Now cover the pot and allow your water to boil. Once the water is boiling well, add the pasta and switch the heat off.

Cover the pot and allow it to rest for about 20minutes or until you are ready to serve.

Once plated, drizzle some olive oil in each plate and serve with some Maltese bread.

No comments:

Post a Comment

Tell me what you think!