Pasta and bean soup – Organic Tuscany Cookbook
Hearty pasta and bean soup with cannellini beans, sage, and tomatoes. Perfect for winter meals. Find the recipe in Organic Tuscany Cookbook.
Ingredients
- I50g (8 oz) cannellini beans
- a small strip of kombu seaweed (optional)
- 2 cloves garlic
- 6 leaves sage
- 2 sticks celery
- 3 carrots
- 1 small dried chili pepper
- Olive oil
- 4 tomatoes, skinned and chopped
- 150g (5 oz) small pasta, e.g. ditalini
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