Bean and Pasta Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Beans, Red Kidney |
| 70.00 | ml | Oil, Sunflower |
| 600.00 | g | Onions |
| 2.00 | g | Garlic |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 2.00 | g | Oregano, dried |
| 25.00 | g | Tomato paste |
| 2.50 | l | Water |
| 164.00 | g | KNORR Tomato Soup 4 x 27L |
| 180.00 | g | KNORR Fusilli Pasta 1 x 3kg |
| 60.00 | g | Cheese, Parmesan grated |
Preparation
1. Place the beans in a large pot, cover with water and bring to the boil. Boil fopr 15 minutes on high, drain and cover.
2. Heat oil in a pot and fry onions over meduim heat until soft.
3. Stir in the garlic and cook for 1 minute.
4. Add the oregano, tomato paste and 2.3lt of water.
5. Make a slurry with the tomato soup and 200ml water. Add to the pot stir well.
6. Add the beans and simmer fro 45 minutes or until beans are tender.
7. Add the pasta and sundried tomatoes and simmer for 10 minutes. adjust seasoning and sprinkle with parmesan cheese.
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