Italian Pasta Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅛ cup butter
- 1 Tbsp olive oil
- 2 ozs cubed Pancetta (optional)
- 1 onion (finely chopped)
- 2 sticks Celery (finely chopped)
- 2 large potatoes (peeled and cut into small cubes)
- 6 ozs carrots (cut into small cubes)
- 14 ozs canned Tomatoes
- 1 clove garlic cloves (crushed)
- salt
- peppers
- 4 cups vegetable stock
- 14 ozs canned navy bean (drained)
- 6 ozs green Cabbage (finely shredded)
- 1 Tbsp tomato puree
- 3 ½ ozs Spiral pasta
- 2 Tbsps chopped parsley
Preparation
Kitchen utensils
2 Bowls, 1 Plastic wrap, 1 Cleaver, 1 Cutting board, 1 Whisk, 1 Small knife, 1 Wok, 1 Slotted spatula
Preparation steps
1.
Heat the butter and oil in a large pan, then add the pancetta and cook for 2 minutes over a medium heat, then add the onion, followed by the celery, potatoes and carrots. Cook for 2 minutes, stirring.
2.
Stir in the crushed garlic and tomatoes and some salt and pepper to taste.
3.
Pour in the stock and bring to a boil. Turn down the heat, cover the pan and simmer gently for 40 minutes.
4.
Add the haricot beans, cabbage, tomato puree and pasta and cook gently for 15-20 minutes, until the vegetables and pasta are tender.
5.
Serve in warmed soup bowls and sprinkle with the parsley.
