I made the best soup last night. I’m not even sure what was so great about it, but I can’t stop thinking of it. It was so simple too; it consisted of carrots, onion, celery, beans, tomatoes and farfalle pasta, which look like bow ties. Of course, there were other ingredients that I’m forgetting too. When I was standing over my stove top putting everything into the pot, it looked like there was so much liquid. I thought it was going to be a watery soup, but I was wrong. The pasta and beans absorbed so much of that liquid that the soup ended up being quite robust. That’s right, robust!
This is one of those soups that will warm your bones on a chilly autumn afternoon. It’s perfect for that. It’s not one of those hot pureed soups that are good for sub-zero temperatures, but it’s perfect for autumn. It’s tasty, filling and just satisfying all around. And even more importantly, it’s so easy to prepare. There’s some simple prepping, sauteing in a skillet and then boiling and simmering. I loved how this soup came together at the end. All the ingredients plumped up in the broth and there was a lot of interest. The taste was perfect as well. It truly may be the perfect vegetable and pasta soup.
5 Tablespoons Olive Oil
1 Large Sweet Onion, Chopped
1 Celery Stalk, Chopped
2 Carrots, Chopped
5 Cups Vegetable Stock
14-Ounce Can Chopped Tomatoes
1 1/2 Cups Dry Farfalle Pasta
14-Ounce Can Borlotti (or any) Beans, Drained
3 Ounces Baby Spinach
Ground Black Pepper
Grated Parmesan Cheese to Serve
I’d like to thank Valerie Ferguson and my huge cookbook called Vegetarian for this recipe. I’m on a roll with this resource and it’s turning out better than I had hoped.
Soften the Vegetables
Warm a large skillet over medium heat on your stove top. When the pan is to temperature, add the olive oil, carrots, onion and celery and sautee these ingredients for approximately eight minutes.
Simmer the Vegetables
Warm a large pot over high heat on your stove top. Add the stock, tomatoes and sauteed vegetables to the pot and bring everything to a boil. Then, reduce the heat to medium-low and let things simmer for 10 minutes.
Cook the Pasta
Bring the heat back to high and add in the pasta and the beans. Let the pasta cook for eight minutes. After that, reduce the heat back to medium-low and add in the spinach. Stir and let cook for two minutes. Season with salt and pepper to taste.
Plate & Serve
Divide the soup between bowls and sprinkle some Parmesan cheese over each. Serve and enjoy!
The Final Bean & Pasta Soup
I’m super excited about this soup. I need to remember this one because I want to make it over and over again. It’s just so perfect for so many nights. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!