Red kidney bean and pasta soup

[Guest guest]

Red kidney bean and pasta soup

 

 

Servings: 2 as a main course

Time: 30 minutes, give or take

Acknowledgements: This comes from Delia Smith's One Is

Fun. I know, it's for two people.

 

1 tin (400g) red kidney beans, drained

2 oz small pasta shapes (e.g. macaroni. Broken spaghetti will

do too)

2 tbsp tomato purée

2 tsp dried basil

1 onion, chopped

1 clove garlic, chopped or crushed

 

1.

Cook the chopped onion and garlic in olive oil until

softened.

2.

Pour in about 1 litre of water, the tomato purée, basil and

kidney beans.

3.

Cook, covered, for 15 mins.

4.

Remove about half of the solid bits and purée them in a

blender (or put it through a mouli). Return the purée to the

pan.

5.

Add the pasta and some salt, and boil until the pasta is

done (about another 10 minutes).

6.

Serve with grated parmesan cheese, lots of ground black

pepper, and some nice fresh bread.