I took all the possible shortcuts in the making of this soup. It was cold –unexpectedly– like the weather is predictable in Sydney. However, I made garlic bread to go with it but that’s another post. I could’ve used cannellini beans in this soup but my husband doesn’t like beans. If you don’t have any problems with dried beans, nobody’s stopping you…
1x400gr tin diced Italian tomatoes
1 cup baby beans, cut into 2 cm pieces
½ cup elbow pasta
1 clove garlic, crushed
1 Continental Stock Pot Vegetables
1 litre boiled water
1 tsp black pepper
1 tbsp olive oil
• Empty the contents of tin tomatoes into a soup pot. Add some water and with a hand blender turn it into a red, smooth mush.
• Place the pot over medium heat. Add stock pot vegetable, black pepper, oil, rest of the boiled water and crushed garlic. When it starts boiling, add baby beans and pasta.
• Cook until pasta is soft and the beans are cooked. Just before you remove the soup from the heat, add chopped parsley.
• Scoop into soup bowls and serve hot.