Bean soup with pasta

Ingredients:

• White beans (canned) – 300 g
• Brown beans (canned) – 300 g
• Chicken or vegetable broth – 2 1/2 cups
• Small curly pasta – 120 g
• Olive oil (or other vegetable oil) – 4-5 tbsp
• Garlic (minced) – 2 cloves
• Parsley (chopped) – 3 tbsp
• Salt and ground black pepper

Beans, pasta and herbs are the basic ingredients of this light bean soup, which is easy to make. However, you can enhance this recipe by adding a few extra ingredients to create a richer and more flavorful soup.
You can add a little turmeric or curry powder to give the soup an exotic flavor. You can also add chunks of carrot, potato, or tomato to give the soup more texture and flavor.

The steps for making the soup remain the same, but you can experiment with the proportions of ingredients and add different seasonings and vegetables to give it a new flavor. For example, you could add a little lemon juice or spring onion before serving to enhance the flavor of the soup.

1. Place 1/2 white and 1/2 brown beans in a blender. Puree until smooth. Add 1/2 of the broth and blend well again.
2. Pour the pureed mixture into a saucepan, add the remaining beans and broth. Bring to a boil.
3. Add the pasta to the saucepan and cook until the pasta is done, according to the time indicated on the package.
4. Meanwhile, heat 3 tablespoons of oil in a small skillet. Add the garlic and cook, stirring constantly, until golden brown, about 2-3 minutes.
5. Add the fried garlic and parsley to the bean soup. Season with salt and pepper to taste. Add the remaining oil and serve the bean soup in individual bowls.

Enjoy!