FAGIOLE PASTA SOUP WITH PARMESAN CRUST

  • Preparation : 20 minutes
  • Cook time : 1 hour 
SOUPE PASTA E FAGIOLI SUR LE BLOGUE SANTÉ ISABELLE HUOT DOCTEURE EN NUTRITION

Ingredients

  • 45 ml (3 tbsp) of olive oil
  • 250 ml (1 cup) of onion, in brunoise
  • 250 ml (1 cup) of Céleri, in Brunoise
  • 180 ml (3/4 cup) of carrot, in brunoise
  • 2-3 laurel sheets
  • 1 branch of rosemary or fresh thyme
  • 1 pod d 'garlic, finely chopped
  • 250 ml (1 cup) of pancetta, cut into cubes
  • 1.5 l (6 cups) of house chicken
  • 1.5 l ( 6 cups) of homemade ham broth
  • 45 ml (3 tbsp) of diced tomatoes
  • 2 crusts of parmesan
  • 2 preserves of 398 ml of cannellini beans, rinsed and drained
  • 250 ml (1 cup) of MISTA pasta or other short pasta cooked al dente
  • salt and pepper to taste


Steps

1 - In a large pot, heat the oil. Cook the onion, celery, carrot, bay leaf and fresh herbs, mixing regularly, over mid-house for about 10 minutes. Add the garlic and pancetta and cook for 5 minutes.


2 - Moisten with the broths. Add the tomatoes and the parmesan crusts and half of the beans. Mix. Bring to a boil. Cook gently 30-5 minutes.


3 - Take a third of the soup and switch to the mixer to smooth texture. Return to the soup. Add the pasta and the rest of the beans. Cook 2-3 minutes.


4 - salt, pepper, pepper, pepper, pepper and serve.




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