Bean and Pasta Soup Video by Tarla Dalal

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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. The addition of cream to the soup balances the acidic taste of the tomatoes.

Recipe Description for Bean and Pasta Soup, Pasta Bean and Vegetable Soup

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 4 servings
Show me for servings

Ingredients

For Bean and Pasta Soup
1/2 cup baked beans
1/2 cup cooked pasta
2 tbsp butter
3/4 cup thinly sliced onions
1 tbsp thinly sliced garlic (lehsun)
1 cup finely chopped tomatoes
1 tsp dried oregano
3 tbsp tomato puree
salt to taste
1 tbsp cornflour dissolved in 1/4 cup of water

For The Garnish
1 tbsp fresh cream
4 tbsp grated processed cheese

Method

For bean and pasta soup

To make {span class="bold1"}bean and pasta soup{/span}, heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
Add the garlic and sauté on a medium flame for a few seconds.
Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the oregano and cook on a high flame for a few seconds.
Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
Serve the {span class="bold1"}bean and pasta soup{/span} hot with fresh cream and grated cheese.

See step by step images of Bean and Pasta Soup, Pasta Bean and Vegetable Soup Recipe

RECIPE SOURCE : 7 Dinner Menus