Ingredients
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225 g dried navy beans, soaked over-night (dried white haricot beans)
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110 g small macaroni noodles
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2 tablespoons olive oil
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1 large onion, chopped
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2 -3 garlic cloves, crushed
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3 tablespoons tomato puree
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1 tablespoon chopped fresh basil or 2 teaspoons dried basil
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1 3/4 liters chicken stock or 1 3/4 liters vegetable stock
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salt & freshly ground black pepper
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75 g grated parmesan cheese
Instructions
- In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
- Add the tomato puree and basil and stir in for another minute.
- Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
- After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
- Pour half the soup in a liquidiser and blend it.
- Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
- Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
- Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.