Bønne og Pastasuppe

Denne suppe er komfort mad i det sene efterår og over en lang vinter.

Kilde: Hverdagsmad, november 2003

40 minutter

20 minutter

Samlet tid

Forbered

portioner

ingredienser

1 strimler (1 ounce) bacon, terninger
1 medium løg, hakket
2 gulerødder, hakket
2 fed hvidløg, hakket
1/2 tsk tørret rosmarin
Groft salt og jord peber
1 spiseskefuld tomatpasta
2 dåser (15 ounce hver) bønner, såsom navy eller cannellini, drænet og skyllet
4 kopper reduceret-natrium dåse kylling bouillon
3/4 kop tubetti, ditalini eller anden kort, rørformet pasta
1/4 kop hakket frisk persille

Kørselsvejledning

1.

I en hollandsk ovn eller stockpot koges bacon over medium varme til brunet og sprød, omrøres lejlighedsvis, ca. 8 minutter.
2.

Tilsæt løg og gulerødder; kog indtil grøntsager er bløde, cirka 5 minutter. Tilsæt hvidløg og rosmarin; kog indtil duftende, 1 minut. Sæson med salt og peber.
3.

Rør i tomatpuré, bønner, bouillon og 4 kopper vand. Kog, sænk varmen og lad dem simre, delvist dækket, indtil suppen er fortykket lidt, ca. 10 minutter.
4.

Med en kartoffelmasker blandes nogle af bønnerne (stadig i puljen) til tykkere suppe. Tilsæt pasta; kog indtil al dente, ca. 10 minutter.
5.

For at tjene, ladle suppe i skåle; drys med persille.

Cooks Notes

For at lave en vegetarisk version af denne suppe skal du erstatte bacon med 2 spsk olivenolie og kyllingestammen med vegetabilsk bestand. Tilsæt mere krydderier efter smag. Brug en vegetabilsk peeler til at barbere et par parmehøne krøller over hver servering.

One Comment

Emmanuel
27.04.2023 @ 02:56

This soup is comfort food in the late autumn and over a long winter. Source: Everyday Food, November 2003. 40 minutes. 20 minutes. 6 servings. Total time. Prepare portions. Ingredients: 1 strip (1 ounce) bacon, diced. 1 medium onion, chopped. 2 carrots, chopped. 2 cloves garlic, chopped. 1/2 teaspoon dried rosemary. Coarse salt and ground pepper. 1 tablespoon tomato paste. 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed. 4 cups reduced-sodium canned chicken broth. 3/4 cup tubetti, ditalini or other short, tubular pasta. 1/4 cup chopped fresh parsley. Directions: 1. In a Dutch oven or stockpot, cook bacon over medium heat until browned and crispy, stirring occasionally, about 8 minutes. 2. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper. 3. Stir in tomato paste, beans, broth and 4 cups water. Bring to a boil, reduce heat and let simmer, partially covered, until soup is slightly thickened, about 10 minutes. 4. With a potato masher, mash some of the beans (still in the pot) for a thicker soup. Add pasta; cook until al dente, about 10 minutes. 5. To serve, ladle soup into bowls; sprinkle with parsley. Cooks Notes: To make a vegetarian version of this soup, replace bacon with 2 tablespoons olive oil and chicken broth with vegetable broth. Add more spices to taste. Use a vegetable peeler to shave a few curls of Parmesan over each serving.