Italian Bean Soup With Pasta And Basil Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 medium-size yellow onion, finely chopped | ||
| 1 medium-size stalk celery, finely chopped | ||
| Carrot | 1 Small, peeled, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Tomatoes | 1 Can (10oz), crushed | |
| 4 cups Chicken Stock or low-sodium chicken broth | ||
| 1/2 teaspoon each dried thyme and basil, crumbled | ||
| 2/3 cup small pasta shells, elbow macaroni, or wagon wheel pasta | ||
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| 1/4 cup minced fresh basil or parsley | ||
Directions
1 ln a large heavy saucepan, heat the oil over moderately low heat.
Add the onion, celery, carrot, garlic, salt, and pepperand cook, stirring occasionally, for 5 minutes.
Stir in the tomatoes, stock, thyme, and basil and bring to a boil.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 5 minutes.
2 Bringthe soup backto a boil over moderately high heat, add the pasta, and cook, stirring occasionally, for 5 minutes.
Add the beans and cook 5 minutes more or until the pasta is tender and the beans are heated through.
Stir in the basil.
Add the onion, celery, carrot, garlic, salt, and pepperand cook, stirring occasionally, for 5 minutes.
Stir in the tomatoes, stock, thyme, and basil and bring to a boil.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 5 minutes.
2 Bringthe soup backto a boil over moderately high heat, add the pasta, and cook, stirring occasionally, for 5 minutes.
Add the beans and cook 5 minutes more or until the pasta is tender and the beans are heated through.
Stir in the basil.
Chef
