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🍝 Creamy Bean and Noodle Soup

433 kcal · 30 min · 4 servings

Ingredients

• 350 g dried borlotti beans
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 sprig rosemary
• 750 ml vegetable broth
• 300 g pasta (e.g. ditali)
• 2 tbsp freshly grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Place the beans in a large bowl.
2. 2. Cover them completely with water.
3. 3. Let the beans soak overnight.
4. 4. The next day, bring the water and beans to a boil.
5. 5. Simmer them on low heat for about 60 minutes until soft.
6. 6. Remove half of the cooked beans from the pot.
7. 7. Puree the remaining half with a little cooking liquid until smooth.
8. 8. Peel the onion and garlic cloves.
9. 9. Chop the vegetables very finely.
10. 10. Sauté the vegetables in hot oil.
11. 11. Cook until the vegetables are soft and translucent.
12. 12. Add the pureed beans to the pan.
13. 13. Add the rosemary.
14. 14. Pour in the broth.
15. 15. Simmer the mixture for about 10 minutes.
16. 16. Cook the pasta in salted water.
17. 17. Cook the pasta until al dente (firm to the bite).
18. 18. Drain the pasta.
19. 19. Add the drained pasta to the bean mixture in the soup.
20. 20. Remove the rosemary from the soup.
21. 21. Stir in the Parmesan.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Serve the soup.

Nutrition per serving

• kcal: 433
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 69 g