Spanish vegetable pasta soup
Spain on a Fork · ♥ 1.7K likes · 24.8K views · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a stock pot over medium heat with the extra virgin olive oil.
- 1 whole medium sized onion
- 4 cloves large cloves of garlic
- 2 whole celery sticks
- 2 whole carrots
Roughly chop the onion and garlic, thinly slice the celery, and cut the peeled carrots into small bite sized pieces.
Add the chopped vegetables to the pot and mix continuously so they are coated in the oil and saute evenly, about four minutes, until the onion is translucent.
- ½ g dried thyme
- ½ g dried rosemary
Add the dried thyme and dried rosemary, season with sea salt and a generous amount of black pepper, and mix.
- sea salt
- freshly cracked black pepper
- 440 g canned white beans
Drain the white beans into a colander, rinse under water and add them to the pot.
- 1200 ml vegetable broth
- 1 whole bay leaf
Add the vegetable broth and the bay leaf, turn the heat to high and mix gently.
- 115 g rotini
Once it boils, add the rotini, stirring every couple of minutes so it does not stick and cooks evenly.
Cooking the pasta in the soup
- 2 cloves garlic
- 15 g chopped parsley
- sea salt
For the sauce, put the chopped garlic in a mortar with the chopped parsley and a pinch of sea salt and pound with the pestle to a paste.
Garlic and parsley sauce in the mortar
- 30 ml extra virgin olive oil
- 60 g frozen peas
After the pasta has cooked nine minutes, one minute shy of al dente, add the frozen peas. Check the pasta package, since the peas go in about a minute before the pasta is al dente.
Mix gently and go another minute until the pasta is just al dente.
Peas, lemon and finishing al dente