Tuscan Bean Soup with Shell Pasta and Rosemary
⏳ Time
1 hour 45 minutes + 12 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Tuscan Bean Soup with Shell Pasta and Rosemary
Ingredients
- White Beans - 8.8 oz
- Olive Oil - 2 tablespoons
- Onion - 1 piece
- Celery stalk - 1 piece
- Garlic - 2 cloves
- Fresh Rosemary Leaves - 1 tablespoon
- Tomato Paste - 3 tablespoons
- Coarse Salt - 2 teaspoons
- Conchiglie Pasta - 5.3 oz
- Ground Allspice - ¼ teaspoon
- Parmesan Cheese - 1.8 oz
- Fresh rosemary - 4 sprigs
- Water - 2 qt
Step by Step guide
Step 1
Soak the beans overnight in cold water.
Step 2
In a soup pot, heat the olive oil, add finely chopped onion and celery, and sauté everything over low heat for about 10 minutes. Then add the minced garlic and sauté for another minute. Lightly crush the rosemary leaves in a mortar and add them along with the tomato paste to the pot with the onion, celery, and garlic. Mix well.
Step 3
Add the beans to the pot. Pour in 2 liters of warm bottled water, add salt, cover with a lid, and cook over low heat until done (about 1 hour). When the beans are soft, transfer half of the contents of the pot to a blender and blend until smooth.
Step 4
Pour back into the pot, stir, bring to a boil, and add the shell pasta. Stirring occasionally, cook for another 10 minutes.
Step 5
Season with freshly ground allspice. Serve generously sprinkled with Parmesan shavings and garnished with a sprig of rosemary.
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