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Ingredients
2 medium onions chopped finely
1 carrot chopped finely
1 stalk of celery chopped finely
1 bay leaf
5 cloves garlic crushed and chopped coarsely
2 cans (15 oz. ) cannellini beans rinsed and drained
2 cups water
3 - 4 cups chicken or veggie broth
1 can of crushed tomatoes (15 oz. or your preference)
1 1/2 cups small tubular short pasta
Grated romano cheese
Instructions
1. In medium size soup pot heat olive oil over medium high heat about
2-3 minutes
2. Add in onions and stir to coat. Reduce heat to medium low and cook
for 2-3 minutes.
3. Add in garlic and stir. Heat about 2 minutes. Do not let it burn.
4. Add in bay leaf, carrots and celery. Stir and put cover on.
5. Reduce heat to simmer and cook for about 8 minutes.
6. Meanwhile in separate pan, bring 6 cups water to a boil and add pasta.
Follow instructions on box. Drain when cooked.
7. Once carrots and celery are soft add in can of tomatoes, beans, water
and broth/stock. Stir.
8. Bring to boil then reduce to simmer. Cover and cook for about 10-20
more minutes.
9. When ready to serve, combine pasta with the soup and stir. Add salt
and pepper to taste.
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Suggestions
for Side Dishes
1. Salad
2. Italian or other bread
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TIP #1:
Cooking the pasta inside the soup can cause the soup to become too starchy
and the pasta to become overcooked. I prefer keeping them separate until
ready to serve.
TIP #2: Feel free to add in a can of red kidney beans. However,
once you start adding more veggies it can easily morph into a minestrone
soup. My recipe is a simple recipe but you can make it as complex as you
personally like.
TIP #3: Serve with salad and Italian bread.
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