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A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft. The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate. Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl.
Preparation Time: 10 minsCooking Time: 15 mins Makes 4 servings Show me for servings
The most Helpful Favourable review
This Bean and Pasta soup is worth a try!! this soup is tangy as it is made with tomatoes. It has a perfect Italian touch when pasta and oregano has been added... Perfect for a monsoon or a winter day..
This soup was so tasty. I couldn't believe it!
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