Pasta and bean soupSubmitted by: GLOBETREKKER78
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) diced
Onions, raw, 1 large diced
Olive Oil, 4 tbsp (remove)
Parmesan Cheese, grated, 5 tbsp (remove)
Pasta, ditalini or other mini, 150 grams (remove)
Bacon, 100 grams diced
Garlic, 2 tsp (remove)
Celery, raw, 1 stalk, large (11"-12" long) diced
*Napoli chopped tomatoe tinned, 400 gram(s) (remove)
1.5L veg stock made with 3 x knorr veg stock pots
Parsley, 1 sprigs (remove)
Parsley, 2 tbsp (remove)
Rosemary, 1 tbsp (remove)
2.5 x 400g cans borlotti beans, drained
2. Add beans, stock, rosemary, bay leaf, parsley sprig, black pepper, tomato. Cook hald covered for 40mins.
3. Add pasta and chopped parsley. Cook for 6 mins. Leave for 10 mins.
4. Serve with 1 tbsp parmesan on each serving.
Number of Servings: 5
Recipe submitted by SparkPeople user GLOBETREKKER78.