Chunky Carrot, Bean, Red Onion and Pasta Soup

Chunky Carrot, Bean, Red Onion and Pasta Soup, Florence, Tuscany, Italy

This soup is very tasty, simple to make, feels healthy and only takes about 25 minutes. So, there’s no excuse not to make your own lunch!

For each person you need:

a quarter of a red onion (a good sized one, or half if it’s a small one)

1 carrot

half a tin of fagioli beans

half a stock cube or fresh stock made with half a red onion, a carrot split down the middle, a halved tomato and a good bunch of parsley in a large pan of water and cooked for about an hour and a half

60g pasta for soup – very small pasta shapes

1: Dissolve the stock cube in hot water – you will need about 2 ladles of stock per person.

2: Slice the onion into small pieces and sweat in a pan with extra virgin olive oil for about 4 minutes on a low heat, so it doesn’t burn, with the lid on.

3: Whilst the onion is sweating cut the carrot(s) into small but not thin pieces (think chunky!) and add to the onions. Put the lid back on and sweat for another 3 or 4 minutes.

4: Then add the stock to the carrots and onions.

5: Add the drained fagioli beans from the tin and stir.

6: Add the pasta and more stock if needed for the pasta to be able to cook properly in the ingredients.

7: The pasta should take about 6 minutes to cook so check after 6 minutes and if necessary keep cooking and add a little stock.

8: Serve with a drizzle of olive oil.

Chunky Carrot, Bean, Red Onion and Pasta Soup, Florence, Tuscany, Italy

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