This bean and pasta soup is another well loved recipe from Delia Smith’s Complete Cookery Course, and another favourite of mine. It is a hearty soup perfect for lunch on cold days that warms you up from the inside. If you have soup left over, you will find that it absorbs any liquid in the pan. All you need to do when you reheat it is to put some more water in.
|Serves: 2 adults and 2 children||Prep Time: 10 mins||plus 2 hours soaking||Cooking Time: 1 hour 10 minutes|
|225||grams||dried harricot or cannellini beans|
|1||large onion chopped small|
|cheddar or parmesan cheese|
- Place the beans into a large pan, cover, and add 1.75 litres cold water. Bring to the boil, boil for one minute then turn the heat off and leave them to soak for 2 hours.
- Heat the oil in a frying pan, add the onion and fry gently for 10 minutes.
- When the beans have soaked for 2 hours, add the onion, tomato puree and basil.
- Bring up to the boil and simmer for 1 hour.
- When the time is up half of the soup needs pureed. For this a stick blender is really useful. Either, put half of the soup in another pan and blend it, or, just put the stick blender into the pan and blend. It is not an exact science, the more you puree the thicker the soup will be.
- Add the macaroni to the pan and simmer for 10-12 minutes, or until the pasta is cooked.
- Add more water if the soup is too thick.
- Serve with grated cheese on top and crusty bread.