Bean and Noodle Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 14 h. 5 min.
Ready in
Ingredients
for
4
- For the soup
- 150 grams dried Beans (for example Borlotti)
- 1 stalk Celery
- 2 carrots
- 150 grams Celery root
- 4 scallions
- 800 milliliters Vegetable broth
- 250 grams Orecchiette pasta
- salt
Preparation steps
1.
Soak beans overnight. Drain cloudy water the next day, replace with fresh water and cook about 1.5 hours until tender.
2.
Rinse, peel and finely chop carrots, celery root and scallions. Rinse celery and cut into thin slices.
3.
Boil broth and let vegetables simmer lightly for about 10 minutes.
4.
Cook Orecchiette in salted water until al dente and add to soup along with drained beans. Season with salt and pepper and transfer to bowls.
5.
Sprinkle with parsley and serve with grated truffles.
