When you want a pasta and soup at the same time

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. In a large pot, sauté the diced onion, carrots and celery in olive oil over medium heat with the bay leaves and a good pinch of salt.
2. When the vegetables are tender, add the garlic and tomato paste and sauté for 3 to 5 minutes, adding a dash of olive oil if needed.
3. Pour in the vegetable broth and water, season with salt and black pepper, then add the potato, nutmeg and the Parmesan rind (optional). Simmer covered over medium heat for 10 to 15 minutes.
4. When the vegetables are cooked, scoop out 1 cup of the broth and set it aside to cool.
5. Add the pasta with a pinch of salt and cook covered. Add an extra cup of water if the sauce has reduced too much or is too thick.
6. Meanwhile, drain the beans, blend a quarter of them with the reserved broth until creamy.
7. When the pasta is half cooked, add the remaining beans and the creamy blend to the pot and cook a few more minutes.
8. Remove the bay leaves and Parmesan rind. Serve topped with chopped parsley and grated Parmesan.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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