Vegan Butter Bean and Spelt Spiral Soup with Homemade Parsley Cream

Pasta. Yep, now I have your attention.

It’s one of the most universally renowned words and ingredients. From those corner store 2-minute-noodles to that cheap supermarket spaghetti (perfect for hungover cures or those cbf to think about dinner meals) we have all had it, loved it, maybe hated it once or twice and valued it’s significance and purpose in society today. So what can take your “ready in 20 minute” pasta dish to a whole new level?

Fresh Pasta from Mani in Pasta. Hand made, always fresh that morning and having absolutely no traces of preservatives or unnecessary ingredients. Flour, water, eggs and salt. These 4 ingredients being placed under the hands of trustee Italian chefs, not only will these common household ingredients prove their worth but Mani in Pasta may just become your new best friends.

Integrating fresh pasta into your weekly meals actually means dinner will be ready quicker than if you buy store bought, dried pasta. I mean 2 minutes max is all it takes… that’s how fresh it is! Fresh pasta is also most reflective of it’s true to tradition and original form in Italy and with the pasta from Mani in Pasta, there is little else required to generate a delicious and unique meal for 1 person or 10 people. Nothing more than one or two pairing flavours and this dish will be completed.

This delicious thick vegan butter bean soup uses the spelt flour spirals which are slightly more dense than their pasta used with tradition flour. Adding the spirals to be cooked in the soup and it’s stock means there is this amazing natural thickness formed (without any added cream or flour). Also the flavours of the spelt starch integrates with the tomatoes and creamy butter beans, resulting in a soul warming and comforting dish.

The Parsley cream is most certainly optional. It does add a few extra ingredients and minutes but the whipped parsley is a beautiful juxtaposition in texture and flavour to the slightly thickened qualities in the soup. The parsley cream batch will be of course enough to be integrated into plenty of other dishes afterwards. Thank me later ;)

So, shall I leave you to jump right in? Just don’t forget to take a glimpse at Mani in Pasta website. You can see their full stockist of pasta types and you can either order online or take a ISO stroll to pick up your very own pasta bundle from Markthalle Neun.

Vegan Butter Bean and Spelt Spiral Soup with Homemade Parsley Cream

Ingredients 

For the Soup

• olive oil

• 300 grams Mani in Pasta spelt flour spirals

• 1/2 leek, cut into half moons

• 4 garlic cloves, diced

• 4 thyme sprigs

• 1/2 cup white wine (I used Riesling)

• 4 medium very ripe tomatoes, roughly chopped

• 1 1/2 400gram tins butter beans

• 2 cups stock (chicken or veggie as you wish)

• 2 tsp white sugar

• Salt and pepper

• 2 parsley stalks, chopped with stem, plus extra for garnish

• Parsley pesto to serve (optional)

For the Parsley Cream

• 1 bunch of fresh parsley, including stems 

• 1/4 cup of OEL or very good quality olive oil

• 2 tbsp water

• 1 tsp of sea salt and pepper

• 2 cloves of garlic, peeled

Method

First, prepare the pesto; Place all in a food processor or hand held blender (I use a hand held blender because that’s all I have and it works perfectly). Blend until parsley is emulsified so there are no large chunks and the texture is light and fluffy (this is achieved with the water and not just oil like with pesto). Place into a jar and set aside.

Second, Make the soup; In a large pot, heat about a tablespoon of olive oil then add the leeks, garlic and thyme. Cook for 2-3 minutes. Deglaze the pot with wine - meaning add the wine and scrap any flavour from the bottom.

Add the chopped tomatoes and cook for a further 3-4 minutes or until the tomatoes begin to break down. Add the beans, stock, sugar and a pinch of salt and pepper. Bring to a boil and then add the pasta. Cook on medium heat for 2-3 minutes (the perks of fresh pasta). Add the parsley, taste and season accordingly. This soup is very thick due to the pasta cooking in the broth (which adds a whole lot of flavour). The starch is the element that thickens it. If you prefer a more liquid soup, simply add another 1 cup of stock to loosen it up. 

To Serve; Plate the soup into bowls with a good dollop of parsley cream (scattered as well if preferred). Don’t forget to set sea salt and a pepper grinder near by for personal taste.