|1||Clean; big stone|
|1 pounds||Borlotti; (or similar) beans|
|1||Stalk celery; peeled and chopped|
|A small bunch of parsley; chopped|
|2 smalls||Tomatoes; seeded and chopped|
|2||Garlic cloves; pressed|
|1 large||Carrot; scraped and chopped|
|Salt and pepper; (to taste)|
|6 ounces||Tiny dried macaroni|
|¼ cup||Olive oil and a splash|
|1 bunch||Fresh basil|
|Grated Parmesan cheese|
|Dragon lake water; (or tap)|
Put the stone in a large saucepot. Add water to cover it by 3 inches. Boil for 1 minute. Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot. Cook on a low heat for 30 minutes. Put a ladleful of soup in a blender and whiz for 10 seconds. Pour back into the pot. Add the salt and pepper. Cook for 10 minutes more. Boil up the tiny pasta in lots of salted water. When it's cooked (not too soft), drain it and add to the soup. If it looks too thick, add a bit of pasta cooking water so it's soupy. Put the basil n blender. Whiz for 10 seconds with ¼ cup of olive oil and a teaspoon of salt.
Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese.
Converted by MC_Buster.
Per serving: 99 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9404 Converted by MM_Buster v2.0n.
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