White bean pasta soup
Chop the vegetables finely and carefully. The bacon fat will melt and add flavor. Check the taste at the end and add water if it is too thick
How to make it
1
Finely chop each of A. Add olive oil and garlic to a pot and heat over low heat
2
When the garlic turns golden brown, add the bacon, and when the bacon fat has melted, add A. Stir occasionally and cook slowly for 30 to 40 minutes
3
Once it has turned a fragrant brown, add B and turn the heat up to high. Once it boils, turn the heat down to low again. Stir occasionally and mash the kidney beans while simmering for 40 to 50 minutes until it thickens
4
Bring a pot of water to a boil, add salt, and boil the penne (approximately the time indicated on the package. In this case, boil for 13 minutes). Once cooked, drizzle with olive oil
5
Cut the penne into 1cm pieces and add to [3]. Place on a plate and drizzle with olive oil and parsley to finish
Materials 4 people
-
[A]
- Carrots
- 30g
-
- Onion
- 60g
-
- celery
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 5/2 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 piece
-
- 8mm square bacon
- 65g
-
[B]
- canned white beans
- 240g
-
- Bouillon soup
- 200ml
-
[Boil spaghetti]
- Pennedi
- 50g
-
- For boiling water
- 3000ml
-
- 1% salt content of saltwater
- 30g
-
-
Aldoino Extra Virgin
Olive
Oil for Pasta
- Appropriate amount
-
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- Parsley, finely chopped, for garnish
- Appropriate amount
[PR]
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