Pasta and Kidney Bean Soup

    Pasta and Kidney Bean Soup

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    3hours


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    A magnificent pasta and bean soup from Italy. Garnish with Parmesan cheese if desired and serve with garlic bread.

    Ingredients
    Serves: 20 

    • 1.5 kg lean beef mince
    • 1/2 cup (125ml) olive oil
    • 4 cups chopped onion
    • 2 cups chopped celery
    • 250g bottled minced garlic
    • 1 teaspoon coarsely ground black pepper
    • 3 litres beef stock
    • 800g tinned crushed tomatoes
    • 185g tomato paste
    • 2 1/2 teaspoons dried thyme
    • 2 1/2 teaspoons dried basil
    • 2 1/2 teaspoons dried oregano
    • 2 tablespoons dried parsley
    • 2 cups ditalini or macaroni pasta
    • 2 (400g) tins kidney beans, drained and rinsed

    Directions
    Preparation:1hour  ›  Cook:2hours  ›  Ready in:3hours 

    1. In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
    2. In the same pot heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef stock, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
    3. Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

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