This vegetable, pasta and bean soup has it all. It is a very hot dish comforting and complete; perfect for the coldest days or those in which you need to charge batteries. Seeing their ingredient list is a bit dizzy but suffocates when you see it step by step.
You can prepare this soup with your eyes closed. My advice is to make a good amount so that you can enjoy it throughout the week on different occasions. It will cost you the same effort to prepare two servings as four. And don't worry if you don't have All the ingredients; you can easily find substitutes.
Vegetable, pasta and bean soup
Author Maria
Recipe type: Entrance
Rations: 5
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 leek, sliced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 6 cups of vegetable broth
- 1 cup frozen peas
- 1 can of baked beans, rinsed and drained
- 2 cups of spinach
- 2 large carrots
- 1 teaspoon fresh thyme leaves
- Sal Island
- Pepper
- Cheese for garnish.
Preparation
- Heat the oil in a large casserole pot over medium-high heat. Once the oil is hot, add the leek, celery, and garlic. We season and fry until leeks are tender, about 3 to 4 minutes.
- Then we add the broth and simmer for 5 minutes
- After we incorporate the peas, beans, spinach and carrot in spirals. Cook for 10 more minutes.
- To finish, add the thyme and let the whole cook for one more minute.
- Rectify the salt if necessary and serve hot accompanying it with a little grated cheese to our liking.