Italian Bean Soup With Pasta And Basil Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 medium-size yellow onion, finely chopped | ||
| (1 cup) 1 medium-size stalk celery, finely chopped (1/2 cup) | ||
| 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 In a large heavy saucepan, heat the oil over moderately 1 low heat. Add the onion, celery, carrot, garlic, salt, and pepper and 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 cook for 15 minutes.
2 Bring the soup back to 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.
2 Bring the soup back to 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
