White Bean with Tomato Soup Recipe
Ingredients
Directions
- In a pan, add the olive oil, onion and garlic.
- Stir and let it sauté without browning.
- Add half of the beans, the tomato, the tomato pulp, the parsley bunch and the broth.
- Season with salt.
- Cover and cook for 20 minutes.
- Once the tomato is cooked, puree the soup.
- Than add the pasta and remaining beans.
- If the soup is too thick, add a little water.
- Let it cook for 15 minutes and stir from time to time to avoid it from sticking to the bottom.
- Meanwhile, fry the bacon in a frying pan.
- Stir and sauté until toasted.
- Once the pasta is cooked, remove the soup from the heat.
- Serve the soup with the toasted bacon on top and sprinkle it with the chopped parsley.
Frequently Asked Questions
What can I substitute for white beans in this soup recipe?
You can substitute white beans with other types of beans such as cannellini, navy beans, or even chickpeas. Always ensure that they are cooked or canned for this recipe.
How should I store the leftovers of this soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.
What should I do if the soup is too thick after cooking?
If the soup is too thick, simply add a little water or additional broth to reach your desired consistency. Stir well and allow it to heat through before serving.
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