Wednesday, February 16, 2011
Slow cooker pasta and bean soup recipe
4 cloves of garlic, minced
2 tsps fresh rosemary or 1 dried
1 can chopped tomatoes
5 cups (1.25 litres) chicken or vegetable stock, made with 2 cubes
6 oz / 150 g pasta shapes, such as macaroni or tiny shells
2 cans of beans - I usually use cannelini and you need to rinse them
Olive oil to drizzle over the top
Parmesan to serve
Boil a kettle for the stock. Put the rosemary and garlic into your slow cooker. Once your kettle is boiling, add the correct amount of boiling water for the stock to your slow cooker, then add everything else except the pasta. This allows the good aromas to develop. Cook on High for 3-4 hours or Low for 6-8.
About 30 minutes before you want to eat (if you use big pasta shapes) or 15 minutes of you use a bijoux little soup pasta, switch the slow cooker to High if it isn't already and tip the pasta into the soup. Give it a stir to submerge, keeping the lid off for as short a time as possible so as not to lose heat.
Your soup is done when the pasta is al dente.
I often serve this with olive bread and a green salad alongside.
These tastes are a really nice variation on the other pasta and bean soups I've had. I love rosemary and it complements the beans really well. I love the way the pasta soaks up all the great tastes.
I think you can see from the photo the one thing that went wrong with this. I simply used way too much pasta - far more than I've stated here. If you want to make a meal of this soup as we often do with the stove top version, then the secret is to double the rest of the recipe so you have enough pasta to be filling but don't soak up all the soup in cooking it. Not that this wasn't still a fabulous meal but it was more of a stew.
Do try this soup soon - I can't emphasise how tasty it is for so little work. You'll probably have most of the ingredients in your kitchen right now.