bean soup with tomato garlic and pasta [for diabetics] :This satisfying soup is based on one in Elizabeth Romer’s lovely book, The Tuscan Year: Life and Food in an Italian Family. Her account of the Cerroti family’s daily existence is a very good read and full of authentic seasonal recipes.
4 tbsp olive oil
2 onions – chopped small
2 sticks of celery – chopped small
3 cloves of garlic – finely chopped
100 g/4 oz smoked bacon/pancetta – use unsmoked if you prefer – chopped small
4 tbsp flat leaf parsley – chopped
1 x 450 g/16 oz can tomatoes – drained and chopped
350 g/12 oz tinned/jarred white beans – drained, rinsed and puréed
570 ml/1 pint/2½ cups vegetable stock – more if you like
150 g/6 oz short wholewheat pasta – penne, farfalle
salt and pepper
1. In a large bowl mix the first five ingredients.
2. Peel the cucumber, leaving some strips of green. Grate it into the bowl. Add the yogurt.
3. Make 350 ml/12 fl oz/11/2 cups white stock with the stock cube.
4. When cool, add to the bowl. Add some chopped parsley and mix all the ingredients thoroughly.
5. Chill in the fridge, preferably overnight. It’s a good idea to put the soup bowls in the fridge for a couple of hours before serving.
6. Stir the soup thoroughly and place an ice cube in each bowl. I like to add 2 peeled prawns and a pinch of parsley too.
does; I put a lid on at this point to help. Be careful that this thick and unctuous soup does not stick and burn. If you prefer it looser, add more stock and cook on a little to incorporate it.
6. Check the seasoning, adding salt and pepper to taste – but remembering that the bacon and stock can be salty.
7. Serve with grated Parmesan cheese and swirls of olive oil.
bean soup with tomato garlic and pasta [for diabetics]
bean soup with tomato garlic and pasta