Pasta & Bean Soup with Basil Oil:


2 tbsp extra virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tbsp chopped rosemary
2 x 400g (13 oz) cans chopped tomatoes
600 ml (1 pint ) vegetable stock
400 g(13 oz) cans Borlotti beans, drained
125 g (4 oz dried small pasta shapes
Salt and pepper
Grated vegan Parmesan cheese, to serve

For basil oil
25 g (1 oz) basil leaves
150 ml (1/4 pint) extra virgin olive oil


Heat the oil in a saucepan, add the onion, garlic and rosemary and cook over a low heat, stirring frequently, for 5 minutes until the onion is softened.

Stir in the tomatoes stock, beans and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes. Add the pasta and simmer, covered, for a further 10 minutes until the pasta is al dente.

Meanwhile, make the basil oil, plunge the basil leaves into a saucepan of boiling water, return to the boil and for 30 seconds. Drain the basil, refresh under cold water and dry throughly with kitchen paper. Transfer the oil and basil leaves to a blender and blend until really smooth.

Ladle the soup into bowls and spoon a little of the basil oil over each serving. Serve immediately, scattered with some grated Parmesan.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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