Rich, sweet and richly flavored soups are the best winter food.
Bean pasta soup charms already with its appearance. Mari Moilanen
This soup takes away hunger and keeps it at bay for a long time. Beans and pasta take care of that. As a side dish, bake coarse bread rolls or pick up crusty country bread from the store.
Winter is the season of soups. The juju of this sopa is in the holy trinity of finely chopped onion, carrot and celery. Freesate from these vegetables creates the aromatic undertone that you can taste in this soup with every spoonful.
Tomato puree and whole canned tomatoes bring more layers of flavor to the soup. Soppa gets nutrition from kidney and white beans. The mussel pasta added to the set cooks deliciously in the broth of the soup.
Since there is pasta in the soup, the finished soup is topped with Parmesan cheese grated on the wrist. This creates a great-tasting vegetable soup that can easily be made vegan if you use vegetable stock instead of chicken stock and serve the soup without parmesan.
Beans and pasta give the soup food. Mari Moilanen
Bean pasta soup
(for 4 people)
2 shallots
2 cloves of garlic
2 stalks of celery
3 carrots
1 tablespoon of olive oil
1 tablespoon of tomato puree
2 tsp whole canned tomatoes
1 l of chicken stock from the fondue
1 1/2 teaspoons salt
1/4 teaspoon chili flakes
a few grinds of black pepper from the grinder
1 tsp (380 g/230 g) kidney beans
1 tsp (380 g/230 g) white beans
150 g of small clam pasta
1/2 l (about 40 g) chopped baby spinach
1 pot of parsley leaves
To serve:
parmesan and crusty bread
1. Chop the vegetables into small cubes. Freeze the vegetables for a while in olive oil. Add the tomato puree and continue to fry for a while longer.
2. Add the whole canned tomatoes and crush a little with a ladle. Add chicken broth and spices. Cook on medium heat until the vegetables are just barely cooked.
3. Add the drained and rinsed beans and clam paste to the soup. When the pasta is cooked, add the chopped spinach. Sprinkle plenty of chopped parsley on top of the soup. Serve with grated parmesan and crusty bread.
