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Categories:Viewed: 137 - Published at: a year ago
Ingredients
- 1 small can each of haricot, boretti and pinto or blackeyed beans , drained and washed
- 2 tbsp olive oil
- 2 small onions finely chopped
- 2 tbsp tomato puree
- 2 sprigs each rosemary and basil
- 1 small red chilli pepper ( optional)
- 3/4 liter vegetable stock (add more if needed)
- 1 good pinch of salt and fresh cracked pepper
- 1 cup of soup pasta or orzo, rice sized pasta.
Method
- boil the beans gently for about 3/4 if an hour
- drain and puree half of them.
- saute the onions in olive oil
- add to the pureed beans
- add chopped chilli If you like
- add the stock basil, rosemary and tomato puree
- add the whole beans heat to boiling point and add the pasta
- cook for about ten to 15 minutes
- season with salt and pepper
