Soups rich in flavor are the best winter food.
Beans and pasta give this Mari Moilanen For soup developed, flavor and abundance.
This Sopa’s Juju is small in the trinity of the chopped onion, carrot and celery. Freesying creates a great aroma.
The tomato paste and the whole tomato preserved bring more flavor. Dietary, in turn, is given by kidney and white beans. Added mussel pastas ripen in the soup broth.
Because the soup has pasta, the finished soup is crowned with a grated parmesan.
This creates a great -tasting soup, which can easily be used vegan by using a vegetable broth instead of chicken broth and serving soup without parmesan.
Can or soak?
Beans are a great addition when you need a meal for a meal. Vegetable soup or salad keeps hunger away considerably longer when mixed with a jar or two protein -rich beans.
You can buy dried beans for sale in bags or packages, or go through the easiest and grab the can -cooked beans.
It takes a little time to make dried beans. They should be carefully soaked overnight and cooked before being tossed in the soup.
The can beans are drained in a strainer before use. There are qualitative differences in can beans in both taste and structure. The salinity of the broth also varies. It is advisable to rinse light beans before use. This will eliminate the extra salts.
Beans are an inexpensive addition to salads, soups, stews and pastes. There is a wide range of payrolls in stores.
If one of the bean quality does not appeal, test the other. Big white beans are mild and for many tastes. Similarly, chickpeas sits in the mouth rather than in the mouth. Black and kidney beans are stronger in taste and are well suited for fiery meals.
Bean pasta soup
(For 4 people)
2 shallot
2 cloves of garlic
2 celery stalks
3 carrots
1 tbsp olive oil
1 tbsp tomato puree
2 tsp whole preserved tomatoes
1 l of chicken or vegetable broth from fond
1 1/2 teaspoon of salt
1/4 teaspoons of chili flakes
A few crunchy black pepper from the mill
1 tsp (380 g/230 g) kidney beans
1 tsp (380 g/230 g) white beans
150 g of small mussel pasta
1/2 l (about 40 g) babypinate chopped
1 pot of leaf parsley
Serving:
parmesan and crispy bread
1. Chop the vegetables into small cubes. Freeze vegetables for a moment in olive oil.
2. Add the tomato puree and continue to freeze for a while.
3. Add the whole preserved tomatoes and crush slightly with a bucket. Add the chicken broth and spices.
4. Boil on medium heat until the vegetables are just ripe.
5. Add the drained and rinsed beans and mussel paste to the soup. When the pasta is cooked, add the chopped spinach.
6. Sprinkle a plenty of chopped parsley on the surface of the soup. Serve with grated parmesan and crispy bread.