Italian Bean Soup Recipe
Ingredients
| Dry navy beans -1 cup, rinsed and soaked overnight | ||
| Tomato sauce - 1 number, 8-ounce can | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| Instant beef bouillon granules - 2 tablespoons | ||
| Dried basil | 1 1/2 Teaspoon, crushed | |
| Dried oregano | 1 1/2 Teaspoon, crushed | |
| Macaroni | 1/2 Cup (16 tbs) | |
| Water | 8 Cup (16 tbs) | |
Directions
MAKING
1. In a saucepan, combine beans with water and boil the mixture; boil for about 2 minutes.
2. Remove from heat; cover and let it stand for at least 1 hour but do not drain.
3. Stir in 1-teaspoon salt and the remaining ingredients, except macaroni; cover and simmer for about 1 1/2 hours.
4. Stir in macaroni and cook, uncovered for another 15 minutes.
SERVING
5. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.
1. In a saucepan, combine beans with water and boil the mixture; boil for about 2 minutes.
2. Remove from heat; cover and let it stand for at least 1 hour but do not drain.
3. Stir in 1-teaspoon salt and the remaining ingredients, except macaroni; cover and simmer for about 1 1/2 hours.
4. Stir in macaroni and cook, uncovered for another 15 minutes.
SERVING
5. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.
Chef
