Friday, 17 April 2009

Cannellini Pasta Soup

Cannellini Beans: 1/2 cup boiled
Pasta: of different types (Sagnarelli, Pappardelle or Farfalle) boiled till al-dente and roughly chopped 1/2 cup
Tomato: 6 medium
Basil: 12 leaves + 4 for garnish
Cream: 1/4 cup
Salt to taste
Freshly crushed pepper for garnish
Parmesan cheese for garnish

How to boil pasta: Pasta are of different types. Cooking time should be read from the pasta box. Boil water which is double the quantity of pasta. If water quantity is less, pasta will not cook properly. Once water is boiling add pasta to it. Add salt to the water and stir well. Pasta should not be over cooked or under cooked. They should be cooked till al-dente. Once the pasta is cooked it should be mixed in what you want to use it in. In this case the tomato mixture.

How to boil cannellini beans: Soak bean over night or for 8 hours. Boil them in salt water till soft. This may take 15-20 minutes. Or you can use ready made tinned beans to save cooking time.

Wash and boil tomato add basil leaves and crush it to make smooth paste. We need 2 cups of crushed tomatoes. Now add cream to the mixture and mix well.

Take a pot and heat it on low flame. Pour the tomato mixture in the pot. Add boiled beans and boiled chopped pasta into the mixture. Cover the lid and heat on low flame for 10-15 minutes. Stir occasionally. Once the soup starts boiling with small bubbles it is indication of soup is ready. Beans and pasta nicely absorbs the flavours.

Serve soup in bowl, decorate with a basil leaf and garnish with freshly crushed black pepper and grated parmesan cheese. Enjoy with ciabatta bread.

This will serve two people for main course or 3-4 as side dish.

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