White bean pasta soup
How to make it
1
Chop each A into small portion. Put olive oil and garlic in a pot and heat over low heat.
2
When the garlic turns fox-colored, add bacon, and when the bacon oil has melted, add A. Stir slowly for 30-40 minutes, stirring occasionally.
3
Once the color is brown and fragrant, add B and turn it high, then turn it to low heat once it comes to a boil. Stir occasionally and simmer the beans, crushing them, until thickened for 40-50 minutes.
4
Boil water in a pot, add salt, and boil the penne (approximately: as shown. Boil for 13 minutes here). Once cooked, pour in olive oil over it.
5
Cut the penne into 1cm wide pieces and add to [3]. Place on a plate and sprinkle with olive oil and parsley to finish.
Materials 4 people
-
[A]
- Carrots
- 30g
-
- Onion
- 60g
-
- celery
- 30g
-
- Olive oil
- 5/2 tbsp
-
- Chop garlic
- 1 piece
-
- Bacon 8mm square
- 65g
-
[B]
- Canned white beans
- 240g
-
- Bouillon soup
- 200ml
-
[Boil spaghetti]
- Pennedy
- 50g
-
- For boiling water
- 3000ml
-
- For olive oil
- Appropriate amount
-
- For finishing olive oil
- Appropriate amount
-
- For parsley
- Appropriate amount
