| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Italian |
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Cannellini beans |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
lb |
Fresh tomatoes; peeled, seeded and |
|
|
; chopped or 14oz can |
|
|
; plum tomatoes, |
|
|
; drained and chopped |
| 3 |
|
Cloves garlic; peeled and crushed, |
|
|
; up to 4 |
| 2 |
|
Chicken or vegetable stock cubes; crumbled |
| 1 |
pk |
Pasta for soups; small shell |
|
|
Cinnamon |
|
|
Tomato puree |
|
|
Mixed herbs |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
In a large saucepan over medium heat, heat olive oil. Add chopped onion and
garlic, cook until they begin to soften. Add chopped tomatoes, cinnamon,
tomato puree and season.
Stir all the ingredients, add the beans and stock. Bring the soup to a
boil, add the pasta, season and add mixed herbs. Cook until the pasta is
tender and serve.
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