Boketof Vegetable Soup With Beef Recipe - beans

Method

• My mother still prepares her own fresh pasta for boketof.
• The night before making the soup she combines the flour, yeast and water in a large bowl and then transfers it to working surface where she kneads the dough till the mix is smooth and elastic.
• Once which is done, she puts it back in a bowl that she covers with a tea-towel and allows the dough to rise for two hrs.
• When it has doubled in size, she takes a tray covered with a clean tea-towel and starts to shape the pasta, making spaghetti-like strands about 2 inches long but roughly three times thicker than ordinary spaghetti.
• She lays them out one by one on the tray, then covers them again with another tea-towel and leaves them overnight.
• The following morning the pasta strands are dry sufficient to put them in the soup.
• Nowadays, of course, few of us find the time to make fresh pasta and most people buy it ready-made.
• To make the soup she heats the oil in a large, heavy pan over a medium heat and fries the meat.
• To which she adds the onions, tomatoes, liquid removed broad beans, paprika and about 4 pints of water.
• After 30 min she reduces the heat and allows the dish to cook gently for 2 hrs.
• 10 min before the end of the cooking she seasons the soup with salt and pepper and then adds the pasta and the courgettes.
• make sure there is sufficient liquid in the pan because, after all, this is a soup.
• If you need more water, always add in cool water.
• She adds the coriander immediately before serving.
• To make the soup which little bit more special, she always puts a small dish of harissa on the table for those of us who like a dash of chilli.
• preparation / cooking: 30 min for the pasta, 30 min for the soup / 2 hrs 30 min
• country: Morocco