Pasta Bean Soup Recipe
Source of Recipe
Taste of Home
Recipe Introduction
It's very thick and hearty
List of Ingredients
�1 large onion, chopped
�1 large carrot, chopped
�1 celery rib, chopped
�2 tablespoons olive oil
�3 garlic cloves, minced
�4 cups vegetable or chicken broth
�3/4 cup uncooked small pasta shells
�2 teaspoons sugar
�1-1/2 teaspoons Italian seasoning
�1/4 teaspoon crushed red pepper flakes
�2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
�1 can (28 ounces) crushed tomatoes
�3 tablespoons grated Parmesan cheese
Recipe
�In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
�Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield: 6 servings.
|
|
member logon
