With the weather cooling, for this Presto Pasta Night I'll be making a soup using this rather unusual shaped pasta called Ricciutelli.
This is a dried egg pasta and part of the Barilla Emiliane range.
Along with the pasta I'll be using fresh borlotti beans, peas, carrots, onions, celery, fresh tomato and chicken stock, to make a fresh but satisfying soup.
Vegetable Soup with Ricciutelli
1 onion, chopped finely
1 carrot, diced finely
1 stalk celery, diced finely
4 tomatoes, seeded and diced
fresh borlotti beans (or frozen)
fresh peas (or frozen)
salt and freshly ground white pepper
freshly grated Parmigiano-Reggiano
Heat a little oil and a knob of butter in a pot and when the butter has melted add the onion, carrot and celery and cook over a medium heat until softened but not coloured.
Add the borlotti beans, along with the diced tomatoes and chicken stock and allow to simmer until the beans are almost cooked.
Add the pasta and peas in the last 15 minutes of cooking. When done let it sit for about 5 minutes before serving. You can easily make this in advance but undercook it slightly as the egg pasta will expand and soak up all the stock as it cools.
To reheat, just add more stock and cook at a gentle simmer.
Serve in big bowls with a good grating of Parmigiano-Reggiano.
Tagged with Pasta