Bean and Pasta Soup: A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft. The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate. Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl.
Preparation Time: Cooking Time: Total Time: Makes 4 servings
1/2 cup baked beans (canned)
1 medium onion , sliced
2 garlic (lehsun) cloves , sliced
1 cup chopped tomatoes
1/4 cup macaroni or any small
1 tbsp cornflour
1 tsp dried oregano
2 tbsp fresh cream
2 tbsp tomato ketchup
2 tbsp butter
salt and to taste
For The Garnish
4 tbsp grated parmesan cheese
- Heat the butter in a pan, add the onion and garlic and sauté till the onion turns translucent.
- Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (aprrox. 8 to 10 minutes).
- Dissolve the cornflour in 1 1/2 tablespoons of water and add to the soup.
- Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
- Serve hot, garnished with the cheese.