PASTA and BEAN SOUP. I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more. Simmer until the soup thickens and is creamy and flavorful, about. All Reviews for Bean and Pasta Soup.

We'll use a low-sodium chicken broth next time because the regular chicken broth's saltiness kept us from tasting the tomatoes and spinach (the latter not being a bad thing!). The spinach really adds color to the soup. People from Tuscany love their beans! You can have PASTA and BEAN SOUP using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of PASTA and BEAN SOUP

It's 300 grams of dried cannellini beans, soaked in cold water overnight or PESELLI beans.
You need 1 tbsp of salt.
Prepare 3 of tbsps. olive oil.
You need 1 medium of onion, finely chopped.
Prepare 2 clove of garlic, finely chopped.
Prepare 2 of bay leaves.
You need 200 grams of pancetta, diced.
Prepare 1 1/4 liter of chicken or vegetable stock.
You need 1 of juice of 1/2 lemon.
It's 200 grams of small pasta.
You need 1/4 cup of chopped flat-leaf parsley.
It's 1 of salt and freshly ground pepper.
Prepare 1 of extra-virgin olive oil, to serve.
It's 1 cup of tomatoe sauce.

And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. Wholesome and nutritious, the ingredients for this pasta and bean soup recipe come together for a flavorful soup that you'll want to come back to again and again. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy. Cook the pasta in the soup until al dente and serve.

PASTA and BEAN SOUP instructions

When you decided to have cannellini beans for this soup, bring a large saucepan of water to a boil. Add dried cannellini, decrease the heat abd gently simmer. Cook for 30 minutes. Add salt and cook for further 30 minutes, until beans are al dente. Drain and set aside..
Heat the oil in a large saucepan over low-medium heat. Add the onion, garlic and bay leaves and saute until softened. Add the pancetta and cook for a further 3-5 minutes, until golden..
Add the beans (i prefer peselli), stock, tomstoe sauce and lemon juice and bring to a boil. Add the pasta and cook for 10 minutes, until al dente. Stir in the parsley and season with salt and pepper.
Serves 6.

Mexican Cooking Mary Sue Milliken and Susan Feniger may be. Member Recipes for Pasta And Bean Soup. This recipe is on the back of the Harry and David Black Bean and Pasta soup mix. Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table.