White bean pasta soup
Chop the vegetables finely and carefully. The bacon oil melts and makes it taste delicious. Finally, take a taste and if it is too thick, add water to adjust it.
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
Ardoino Extra Virgin - 5/2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 piece
-
- Bacon 8mm square
- 65g
-
[B]
- Canned white beans
- 240g
-
- Bouillon soup
- 200ml
-
[Boil spaghetti]
- Pennedy
- 50g
-
- For boiling water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
-
-
Aldoino Extra Virgin
Olive
Oil for Pasta
- Appropriate amount
-
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- For parsley
- Appropriate amount
[PR]
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