1 cup of white kidney beans
3 liters of vegetable broth
4 tablespoons of olive oil
Cubed onion
Minced garlic
3 tomatoes, peeled and seedless
Chopped fresh parsley
2 medium-sized potatoes, peeled and cubed
3 medium-sized carrots, peeled and cubed
To taste: salt and pepper
200g of small pasta shapes or elbow macaroni
Optional: chopped fresh cilantro for garnish
Parmesan cheese, grated
1 cup of white kidney beans
3 liters of vegetable broth
4 tablespoons of olive oil
Cubed onion
Minced garlic
3 tomatoes, peeled and seedless
Chopped fresh parsley
2 medium-sized potatoes, peeled and cubed
3 medium-sized carrots, peeled and cubed
To taste: salt and pepper
200g of small pasta shapes or elbow macaroni
Optional: chopped fresh cilantro for garnish
Parmesan cheese, grated
1 Soak the kidney beans overnight
Cook the kidney beans in vegetable broth until they are tender
Set aside
2 Heat olive oil in a pan and sauté the onion and garlic
Add the diced tomatoes, parsley, potatoes, and carrots to the pan
Season with salt and pepper to taste
Cook for 2 minutes
3 Add some of the bean cooking liquid and simmer for 2 minutes after it starts boiling
4 Combine the remaining broth and bring to a boil
Add the pasta and cook al dente
Turn off the heat, sprinkle with chopped cilantro (if using), and serve topped with grated Parmesan cheese.
