Pasta and Bean Soup Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon olive oil | ||
| Onions | 1 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Plum tomatoes | 4 Large, blanched | |
| 1 quart plus 1 cup water | ||
| White kidney beans | 6 Ounce, drained, rinsed | |
| 1 cup each sliced zucchini, chopped carrots, and cut green beans | ||
| 1/2 cup each chopped green and red bell peppers | ||
| Macaroni | 1 1/2 Ounce, uncooked | |
| Chopped basil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Parmesan and romano cheese | 2 Ounce, grated | |
Directions
In 4-quart saucepan heat oil over high heat; add onions, celery, and garlic and saute until onions are translucent.
Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil.
Reduce heat to medium, cover, and cook until beans are tender, 20 to 30 minutes.
Add zucchini, carrots, green beans, and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes.
Stir in ditalini, basil, parsley, and salt; cover and cook until macaroni is just al dente, about 8 minutes.
Serve each portion sprinkled with 1/2 ounce cheese.
Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil.
Reduce heat to medium, cover, and cook until beans are tender, 20 to 30 minutes.
Add zucchini, carrots, green beans, and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes.
Stir in ditalini, basil, parsley, and salt; cover and cook until macaroni is just al dente, about 8 minutes.
Serve each portion sprinkled with 1/2 ounce cheese.
Chef
