Delia Smith's recipe for Tuscan soup.
Author:
Dasha Malakhova
Servings: 3
Cooking time: 1 h 10 min
Did you know that it was Delia Smith who baked the cake that graced the cover of The Rolling Stones' legendary Let it Bleed? Today, she has thousands of recipes in her arsenal, and Tuscan soup is one of them.
Ingredients
| canned white beans 225 g |
| onion 1 onion |
| garlic 2 cloves |
| pasta 120 g |
| tomato paste 2 tbsp. |
| fresh rosemary |
| parmesan |
| olive oil |
| salt |
| black pepper |
Instructions
Step 1
Finely chop the onion and garlic. Pour the olive oil into the multicooker, add the onion and garlic and fry for 1 minute with the "Bake" program.
Step 2
Add the rosemary sticks, removing the leaves.
Step 3
Put the canned beans with their liquid, the tomato paste and the rosemary leaves into a bowl and chop finely.
Step 4
Fill with water, add the pasta, salt and pepper to taste.
Step 5
Cook for 1 hour with the "Stew" program on.
Step 6
Sprinkle the finished soup with parmesan.
