The Courier-Mail

CREAMY BORLOTTI BEAN AND PASTA SOUP

SERVES 4. PREP 10 MINS. COOK 30 MINS

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IN­GRE­DI­ENTS

• 1 ta­ble­spoon ex­tra vir­gin olive oil

• 1 brown onion, finely chopped

• 2 car­rots, finely chopped

• 2 gar­lic cloves, finely chopped

• 1 tea­spoon finely chopped fresh rose­mary leaves

• 1 litre veg­etable stock

• 400g can diced toma­toes

• 200g dried spi­ral pasta

• 400g can borlotti beans, drained, rinsed

• ½ cup thick­ened cream

• 2 ta­ble­spoons shaved parme­san

• 2 ta­ble­spoons roughly chopped fresh flat-leaf pars­ley

METHOD

1 Heat oil in a large saucepan over medium-high heat. Add onion, car­rot, gar­lic and rose­mary. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add stock and toma­toes. Stir. Bring to the boil. Re­duce heat to medium. Cook, cov­ered, for 10 min­utes. Re­move from heat. Us­ing a stick blender, blend soup un­til smooth. Sea­son with salt and pep­per.

2 Re­turn to the boil over medium-high heat. Stir in pasta. Sim­mer, cov­ered, stir­ring of­ten, for 12 to 15 min­utes or un­til pasta is ten­der. Add beans and half the cream. Stir to com­bine.

3 Driz­zle soup with re­main­ing cream. Serve topped with parme­san, pars­ley and pep­per.

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