Bean and Pasta Soup Video by Tarla Dalal

Try this recipe by Tarla Dalal and leave your reviews and comments on YouTube.

A dish with proud Mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. The addition of cream to the soup balances the acidic taste of the tomatoes.

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 4 servings

Ingredients

1/2 cup baked beans
1/2 cup cooked pasta
2 tbsp butter
3/4 cup thinly sliced onions
1 tbsp thinly sliced garlic (lehsun)
1 cup finely chopped tomatoes
1 tsp dried oregano
3 tbsp tomato puree
salt to taste
1 tbsp cornflour dissolved in 1/4 cup of water

For The Garnish

1 tbsp fresh cream
4 tbsp grated processed cheese

Method

1. Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
2. Add the garlic and sauté on a medium flame for a few seconds.
3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the oregano and cook on a high flame for a few seconds.
5. Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
7. Serve hot with fresh cream and grated cheese.

Recipe Source: Bean and Pasta Soup by Tarla Dalal