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.
 
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Modified 05/27/00