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Bean and Pasta Soup

Bean and Pasta Soup
 
Author:
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
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. The addition of cream to the soup balances the acidic taste of the tomatoes.
Ingredients
  • ½ cup baked beans
  • ½ cup cooked pasta
  • 2 tbsp butter
  • ¾ cup thinly sliced onions
  • 1 tbsp thinly sliced garlic (lehsun)
  • 1 cup finely chopped tomatoes
  • 1 tsp dried oregano
  • 3 tbsp tomato puree
  • salt to taste
  • 1 tbsp cornflour dissolved in ¼ cup of water
  • For The Garnish
  • 1 tbsp fresh cream
  • 4 tbsp grated processed cheese
Instructions
  1. Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
  2. Add the garlic and sauté on a medium flame for a few seconds.
  3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Add the oregano and cook on a high flame for a few seconds.
  5. Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
  6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
  7. Serve hot with fresh cream and grated cheese.
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