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We hope you got benefit from reading it, now let’s go back to pasta and white bean soup recipe. You can have pasta and white bean soup using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Pasta and White Bean Soup:
- Provide 2-3 Tbsp olive oil
- Provide 1 small onion diced
- Use 6 garlic cloves sliced
- Take 4 cups chicken or vegetable broth
- Use 3 cans cannellini beans drained
- Prepare 1 can diced tomatoes
- Get 1 Tbsp oregano
- Get to taste Salt and pepper
- Prepare 2-3 Tbsp Locatelli grated Romano Cheese
- Get 2 Tbsp chopped fresh flat leaf parsley
- You need 1 Tbsp fresh chopped basil
Steps to make Pasta and White Bean Soup:
- Add olive oil to a large pot heat over low to medium heat and onions and garlic, cook until starting to turn light golden in color
- Add broth, beans and tomatoes, season with salt and pepper, stir and bring to a boil, turn down to a simmer cook about 25 minutes
- After 25 minutes, place a cup of the beans into a bowl and mash then return to pot, stir. Add salt and pepper to taste if needed.
- Remove from heat and add cheese and herbs.
- ENJOY!!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to be sure everything you’re likely to use was saved properly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state just how long you may keep the food and if it needs to go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you may see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, colour or texture may start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, make certain you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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