Description
Frankly, Mediterranean tomato soup worthy of them dedicated to the books or were composed odes, so they are "perfect" for their taste combinations. Most of them require minimal cooking time. I decided to make the most rapid and satisfying.
Ingredients
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Tomato
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Beans
400 g
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Red onion
1 piece
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Garlic
3 tooth
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Olives
4 Tbsp
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Pasta
100 g
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Olive oil
3 Tbsp
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Basil
0.5 tsp
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Oregano
0.5 tsp
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Rosemary
0.5 tsp
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Black pepper
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Salt
-
Dry white wine
200 ml
Cooking
Products in the photo. A little explanation why I used the Passat and pomito. Quite simply, I needed a liter or to one or another product, to find it was difficult, so I decided to combine what was available.
Drain beans in a colander, olives cut into slices, onion and garlic peel, chop.
Saute the onions and garlic in hot olive oil in a saucepan with a thick bottom, 3 minutes.
Pour in the wine, sprinkle in the dried herbs and cook for a further 3 minutes.
Add to the pan the Passat and pomito and warm, stirring, 2 minutes. Ideally, pomito has to look like meat cut into large chunks, and then the pulp should be ground in a blender, but apparently, during transport all of the contents so whipped that additional mixing is not required.
Pour 1 liter water over high heat bring to a boil.
Put the beans and olives to the soup, stir and cook for 5 minutes.
In another saucepan in boiling salted water, boil the pasta until soft, 2 minutes (focus on the instructions for the pasta that I chose). Drain in a colander and add to soup. Cook under cover for 5 minutes.
Serve the soup very hot. Bon appetit, my dear!
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