Italian Pasta & Kidney Bean Soup
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Preparation Time: 5 minutes | Cooking Time: 20 minutes | Freezable?: Yes
Quick and really easy soup for one, – 20 minute store cupboard soup for days when there’s nothing much in the fridge and no time to shop
- 1 small tin of red kidney beans (7.5 oz, 215g)
- 1oz (25g) small-cut macaroni or pasta shells
- Half a small onion
- 1 tablespoon olive oil
- 1 small clove of garlic (crushed)
- 1 teaspoon fresh or dried basil
- 1 rounded dessertspoon tomato puree
- 12floz (330ml) hot water
- salt and freshly milled black pepper
- Empty the beans into a sieve and give them a really thorough rinsing under the cold tap to get rid of the sugary liquid they’re preserved in.
- Heat the oil in a medium sized saucepan, stir in the onion and garlic, softening them until they look a pale-gold colour.
- Add the beans and the basil, stirring around in the oil. Mix the tomato puree into the hot water, pour in and then cover the pan with a lid and simmer gently for 10 minutes.
- Next, ladle half the soup into a blender and blend to a smooth puree before returning it to the other half. Bring everything to a simmering point, add the pasta, season to taste with salt and pepper and simmer without a lid for 10 minutes.
Serve hot with a sprinkling of Parmesan cheese if you have some
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