Rustic Bean Soup

On a cold day in the van this is a perfect dish to warm your feet.
With all the fresh herbs in the mountain, it’s a super easy and delicious meal!
My rustic bean soup is a really hearty, soul warming dish that is perfect after you’ve spent a day out in the mountains. Follow along and I’ll explain how easy it is to make.

Ingredients and measurements:

Fresh rosemary – good handful (big handful).
Garlic – 3 cloves.
Onions – 1 full onion.
Butter beans – 350g.
Tomato frito or tomato puree( if using tomato puree you will need to add 1 cup of vegetable stock) or crushed tomatoes – 400g.
Olive oil – 2 tablespoons for onion and another 2 to pour into mix as you thicken it.
Salt and pepper – pinches.
Macaroni – 2 cups.
Cream – 100ml .
Parmesan cheese – half cup (and a few curls for garnish)
Chilli flakes – just a pinch

Method:

Put pasta into a saucepan with a pinch of salt and bring to a boil –
while it’s boiling dice your garlic, onion and rosemary, pop the onion and garlic into a big frying pan with about 2 tbl spoons of olive oil.

sauté until onions are translucent, add the chopped rosemary and butter beans
into the frying pan with a pinch of salt and pepper –
cook for another 5 minuets.

Pour out your bean mixture into your serving dish
(don’t waste what’s in the bottom of the frying pan), add your frito into the same frying pan – slowly start to heat it up.

Add the cooking cream and then 2 tbl of olive oil, and then add your table spoon of grated parmesan. Stir together until its piping hot and all mixed in resembling a lovely rosé sauce.

Now you will mix the pasta with the beans in the serving dish and pour the sauce over, stirring gently (as to not mess up the van).

Garnish with a little diced raw onion, 2 rosmary sprigs, a few curls of parmesan cheese, a splash of olive oil and a sprinkle of chilli flakes…. finished!!!…. Enjoy and call dibs on not doing the dishes asap!

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