Name: Pasta and Bean Soup
Yield: 12 portions
Ingredients: 1 can (6 ounces) tomato paste; 1 can (28 ounces) tomato purée; 10 cups water; Salt and freshly ground black pepper, to taste; 3 bay leaves; 1 teaspoon dried basil; 1 cup orzo or other small pasta; Freshly grated Parmesan cheese, for garnish; ¾ cup Chopped fresh Italian (flat-leaf) parsley; 1½ cups chopped onions; ½ cup olive oil; 3 tablespoons minced garlic; 1 teaspoon dried oregano; 1 pound dried pinto beans (or kidney, Great Northern, or garbanzo beans)

Preparation info

12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A hearty one-dish meal for a cold winter night. Serve it with crusty bread, a green salad, and some good Chianti.

Ingredients

1 pound dried pinto beans (or kidney, Great Northern, or garbanzo beans)
½ cup olive oil
1½ <

Winter
Soup
Vegetarian

Method

Cover the beans with cold water and soak overnight.
Heat the olive oil in a large soup pot. Add the onions, garlic, oregano, basil, and bay leaves. Cook over low heat, stirring occasionally, until the onions and garlic are soft and translucent, 10 to 15 minutes.
Add the tomato paste and tomato purée, and cook another 5 minutes.
Stir in the w

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of