CREAMY BORLOTTI BEAN AND PASTA SOUP

SERVES 4. PREP 10 MINS. COOK 30 MINS

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.