This hearty Italian classic, a rustic cross between soup and pasta, combines pasta with white beans, tomatoes, and a sauté of onion, carrot, and celery. It is a filling, budget-friendly meal.
Sauté the onion, carrot, celery, and garlic in olive oil over medium heat until softened. Add the tomato paste and cook for 2 more minutes.
Add the tomatoes, cooked beans, vegetable stock, bay leaf, thyme, salt, and black pepper. Bring to a boil, then simmer over low heat for 15 minutes.
Add the pasta directly to the simmering soup and cook until just al dente, following the package time as a guide.
Remove the bay leaf and let the soup rest for a few minutes. Serve hot with a drizzle of extra-virgin olive oil.
Important: Add the pasta just before serving. If the soup sits, the pasta may absorb the liquid and become too thick; thin it with water or vegetable stock as needed. Allergen: contains wheat (gluten).
Bekletme süresini kısalttım, yine de güzel açıldı. Marinasyon süresini uzun tutunca lezzet daha çok oturdu.
Pişirirken evin her tarafı kokladı, komşular bile sordu. Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
Kesinlikle tekrar yapacağım. Sofrada hemen bitti, çok beğenildi. Uzun zamandır aradığım tarif tam buymuş.
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