Bean and pasta soup

Name: Bean and pasta soup
Yield: 1 portion(s)
Ingredients: Fresh chopped parsley; 0.5 tsp Freshly ground black pepper; 0.5 dl Grated parmesan; 1 tbsp Freshly squeezed lemon juice; 1 l Chicken or vegetable broth; 1 Small squash; 1 tsp Dried thyme; 2 Carrots; 2 tbsp Minced parsley; 2 clove Garlic; 2 tsp Dried Basil; 2 dl Water; 300 g Red beans from the can of rinsed; 450 g Macaroni; 5 dl Passed tomatoes

Soups

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Bean and pasta soup

		Fresh chopped parsley
0.5	tsp	Freshly ground black pepper
0.5	dl	Grated parmesan
1	tbsp	Freshly squeezed lemon juice
1	l	Chicken or vegetable broth
1		Small squash
1	tsp	Dried thyme
2		Carrots
2	tbsp	Minced parsley
2	clove	Garlic
2	tsp	Dried Basil
2	dl	Water
300	g	Red beans from the can of rinsed
450	g	Macaroni
5	dl	Passed tomatoes

Instructions for Bean and pasta soup

To prepare the Bean and pasta soup recipe, please follow these instructions:

Cut carrots and zucchini/squash into thin slices and chop garlic individual cloves finely. Bring broth, passed the tomatoes, macaroni, garlic and carrots to a boil in a large pot. Reduce heat and simmer for 6 min. Stir zucchinien in and let the soup get a rehash. Stir occasionally and cook for makaronien and the carrots are tender, about 6 mins. Add 2 dl water, beans, parsley, thyme, Basil and pepper and let Cook 4 minutes Take the Pan from the heat and stir in Parmesan cheese and lemon juice into the soup Scoop up in deep. plates, garnish with parsley and serve immediately.

Bean and pasta soup

Ingredients for Bean and pasta soup

Instructions for Bean and pasta soup

Recipe categories