Bean and pasta soup
Monday, April 6th, 2009
This is a Wickedfood Cooking School take on a hearty, comforting Italian winter soup. Originally made with pink and whit
e marbled Borlotti or cranberry beans, it is just as good with tinned cannellini beans, as used here, which cuts preparation time by at least 1 hour. The soup can be prepared entirely ahead of time up to, up to step 5. Add the pasta only when you are going to serve the soup.
1 medium onion, chopped
1/4 cup olive oil
1 carrot, chopped
1 stick celery, chopped
3 or 4 pork ribs or ham bone with some meat on them or 2 small pork chops
1 tin tomatoes, cut up, with their juice
2 tins cannellini beans, with their water
±500ml broth or 1 beef stock dissolved in the same quantity of water
Salt
Freshly ground pepper about 6 twists
±200g small tube pasta
2 T freshly grated Parmesan
- Heat the oil in a large pot and sauté the onions over medium heat until pale gold.
- Add the carrot, celery and pork, and sauté for about 10 minutes, stirring the vegetables and turning the pork from time to time.
- Add the chopped tomatoes and their juice, turn the heat down to medium-low and cook for 20 minutes.
- Add the drained beans. Let them cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil.
- Remove about half the beans from the pot, purée and return to the pot. Check the soup for density; adding more water if needed, and bring to a steady boil Season.
- Add the pasta, cooking for about 6 minutes, (the pasta is very firm to the bite, the soup should stand for about 10 minutes before serving, so if you do not stop the cooking when the pasta is very firm it will be quite mushy by the time it gets to the table.)
- Just before serving, add the grated cheese.
Serves 6
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Boksburg – (011) 823-5365 boksburg@wickedfood.co.za
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
This is a Wickedfood Cooking School take on a hearty, comforting Italian winter soup. Originally made with pink and whit
1 medium onion, chopped
1/4 cup olive oil
1 carrot, chopped
1 stick celery, chopped
3 or 4 pork ribs or ham bone with some meat on them or 2 small pork chops
1 tin tomatoes, cut up, with their juice
2 tins cannellini beans, with their water
±500ml broth or 1 beef stock dissolved in the same quantity of water
Salt
Freshly ground pepper about 6 twists
±200g small tube pasta
2 T freshly grated Parmesan
- Heat the oil in a large pot and sauté the onions over medium heat until pale gold.
- Add the carrot, celery and pork, and sauté for about 10 minutes, stirring the vegetables and turning the pork from time to time.
- Add the chopped tomatoes and their juice, turn the heat down to medium-low and cook for 20 minutes.
- Add the drained beans. Let them cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil.
- Remove about half the beans from the pot, purée and return to the pot. Check the soup for density; adding more water if needed, and bring to a steady boil Season.
- Add the pasta, cooking for about 6 minutes, (the pasta is very firm to the bite, the soup should stand for about 10 minutes before serving, so if you do not stop the cooking when the pasta is very firm it will be quite mushy by the time it gets to the table.)
- Just before serving, add the grated cheese.
Serves 6
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Boksburg – (011) 823-5365 boksburg@wickedfood.co.za
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
