Again, one of the Tuesday recipes.
On every Tuesday, after work my husband has his football matches, which go on till about 10 in the night. We start our day early too, at around 5.30 and in spite of being Indians, we really don't like spicy food or masala food for dinners.
That's why, every tuesday is a soup night or a very light dinner night.
Today, I have been really really craving for a lot of carbs, and what better than kidney beans, haricot beans and pasta to fulfil my carbs greed!
This is one of my favourite soups, as its tomato based. Love its tangy wholesome taste! Delicious and a very filling.
It has to be had with a toast or a baguette to completely fullfill the carbs cravings!
Bon Appétit
On every Tuesday, after work my husband has his football matches, which go on till about 10 in the night. We start our day early too, at around 5.30 and in spite of being Indians, we really don't like spicy food or masala food for dinners.
That's why, every tuesday is a soup night or a very light dinner night.
Today, I have been really really craving for a lot of carbs, and what better than kidney beans, haricot beans and pasta to fulfil my carbs greed!
This is one of my favourite soups, as its tomato based. Love its tangy wholesome taste! Delicious and a very filling.
It has to be had with a toast or a baguette to completely fullfill the carbs cravings!
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 20 - 30 Minutes 30 - 45 Minutes 2 Portions (entrée bowls) |
INGREDIENTS Beans Chicken / Veg Stock** Olive Oil Onion Celery Sticks Garlic Leeks Red Pimientos Tomato Purée Pasta Shapes Baby Corn Broccoli & Cauliflower Tabasco Sauce Salt Pepper | QUANTITY 1/2 cup (Kidney beans & Haricot {white rajma} beans)* 1.2 litres 1 tbsp 1, chopped 2, sliced 2 - 3 cloves, crushed 1, finely sliced 400 gms, fresh / tinned*** 45 ml - 60 ml 115 gms 115 gms 50 gms few drops to taste to taste |
RECIPES
Drain the beans and place in a large pan with the water. Bring to boil and simmer for about 1 hour, or nearly tender.
When the beans are almost ready, heat the oil on a large pan and fry the vegetables for 2 minutes. Add the beans with about 600 ml of their water. Cover and simmer for 10 minutes.
If using fresh pimentos, chop and boil in stock, enough to just cover them.
Or roast them the pimentos on a gas flame, put them in a ziplock bag, seal tight and set aside for about 15 - 20 minutes. De-skin the pimentos. (if using tomatoes, roast them on the gas flame, peel and puree.)
Purée using some stock.
If using tinned pimentos, purée using some of its own liquid.
Add the pimento purée, tomato purée and the pasta, and cook for 10 - 15 minutes till the pasta is almost cooked.
When the pasta is just cooked, add the babycorn, broccoli and cauliflower florets, tabasco, seasoning.
Allow to boil on a high flame for 3-4 minutes.
P.S. Best Accompanied by croutons, soup sticks or grilled garlic toast.
MY NOTES
*If not tinned, soak the beans overnight and pressure cook / cook in a pan.
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can
be used.
***Incase red pimentos are difficult to find, the best substitute are tomatoes.