Bean and pasta broth recipe
This hearty broth is full of flavour and is perfect for spring.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 sprig of rosemary, leaves removed and finely chopped
- 2 garlic cloves, finely chopped
- 400 g can of borlotti beans, drained and rinsed
- 1 x 400g can of cannellini beans, drained and rinsed
- 750 ml vegetable stock
- 450 g macaroni
- 1 cup Parmesan cheese, grated, for serving
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 sprig of rosemary, leaves removed and finely chopped
- 2 garlic cloves, finely chopped
- 14.1 oz can of borlotti beans, drained and rinsed
- 1 x 400g can of cannellini beans, drained and rinsed
- 26.4 fl oz vegetable stock
- 15.9 oz macaroni
- 1 cup Parmesan cheese, grated, for serving
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 sprig of rosemary, leaves removed and finely chopped
- 2 garlic cloves, finely chopped
- 14.1 oz can of borlotti beans, drained and rinsed
- 1 x 400g can of cannellini beans, drained and rinsed
- 3.2 cups vegetable stock
- 15.9 oz macaroni
- 1 cup Parmesan cheese, grated, for serving
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Heat the olive oil in a large saucepan. Add the onion and rosemary and cook over a low heat for 5 minutes, then add the garlic and cook for a few seconds longer. Add the beans and the stock and simmer slowly for 20 minutes.
- Cook the macaroni according to the packet instructions and drain. Add the cooked macaroni to the broth and season with salt and pepper. Serve the broth in bowls with grated Parmesan and some bread if you like.
Recipe taken from What's for dinner? Second helpings, by Romilla Arber
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