Italian Bean and Pasta Soup

About Italian Bean and Pasta Soup

Ingredients

• Kidney beans (rajma), soaked overnight and pressure cooked with salt ½ cup
• Black eyed beans (lobia), soaked overnight and pressure cooked with salt ½ cup
• Shell pasta, cooked 1 cup
• Olive oil 3 tsps
• Medium onion, finely chopped 1
• Garlic cloves, finely chopped 2
• Celery, peeled and finely chopped 1 small bunch
• Medium carrot, peeled and chopped 1
• Medium tomato, finely chopped 1
• Salt to taste

How to Make Italian Bean and Pasta Soup (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add onion, garlic, celery and carrot and saute on low heat for 5 minutes or till they become soft.
2. Add 4 cups water and mix. Add tomato, kidney beans, black eyed beans and salt and mix. Cover and cook for 1 hour on low heat.
3. Cool the mixture, transfer into a mixer jar and puree. Transfer the puree into the non-stick pan.
4. Heat the pureed soup, and the pasta and let it come to a boil.
5. Pour into individual soup bowls and serve hot with garlic bread.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps