I call it a soup but it feels more like a stew. It’s very filling and satisfying, and the combination of flavors is perfect. Even though you can eat very little of it and get full, I promise you won’t be able to resist a second serving — it’s so delicious!
INGREDIENTS
2 tbsp Olive oil
1 large onion
2 carrots
2 celery sticks
4 cloves garlic
2 tbsp Pastiche™ Harissa Spice Blend (you can add more if you want it to be more spicy)
½ cup parsley, chopped
1 tsp rosemary leaves, chopped
3 sage leaves, chopped
2 tomatoes, chopped
2 cups cannellini beans, soaked in water overnight (or use canned beans)
8 cups water
2 cups elbow pasta
For the garnish:
Olive oil
Pecorino cheese (or Parmesan)
PREPARATION
Heat the oil in a large pot and saute the onion, carrots, celery, and garlic on low heat, until the onion is soft, about 10 minutes.
Add the harissa and mix for about 1-2 minutes.
Add the parsley, rosemary and sage and mix thoroughly.
Add the tomatoes and mix again.
Drain the beans and add them to the pot.
Add water and bring to a boil. When the water is boiling cover the pot and lower the heat. Simmer for about an hour and a half or until the beans are completely soft (half an hour if using canned beans).
When the beans are ready, transfer about half of them to a bowl. With a handheld blender purée the soup that is left in the pot. It doesn’t have to be completely smooth.
Return the beans to the pot and bring to a boil.
When the water is boiling add the pasta and cook for whatever time it says on the package.
Serve in bowls. Drizzle with olive oil and sprinkle the cheese. Enjoy!