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Sunday, February 21, 2010

Linda McCartney's Pasta Flageolet Soup recipe

Linda McCartney's Pasta Flageolet Soup

1 can Great Northern Beans, drained and rinsed

2 cups vegetable stock or water

3 sticks celery, chopped

1 medium onion chopped

1 carrot, chopped

1 clove garlic, minced

1 16oz. can chopped tomatoes

Salt and freshly ground pepper to taste

1 teaspoon freshly chopped herbs (I recommend basil)

1/2 cup macaroni or other noodles

Place the celery, onion, carrot and garlic in a large pot together with the tomatoes, beans and 1 cup of stock and stir well. Add the salt and pepper and cook mixture, covered, for 45 minutes.

Remove half of the mixture and puree in a blender or food processor, then return it to the pan, stir well and leave it on the heat. At this point, add the fresh herbs and a little extra stock or water if desired.

In a separate pan, cook the pasta in plenty of boiling, salted water, then drain and set aside.

Place a small amount of the pasta in each serving bowl and pour the hot soup over it. Sprinkle with grated cheese and serve immediately.

(Serves 4 and is very easy to prepare)

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