I
like to serve this soup with good Italian bread and salad. I hope
you enjoy it as much as we do in our household.
Serves:
4
Ingredients
Italian Name
2 medium onions chopped finely
cipolle
1 carrot chopped finely
carota
1 stalk of celery chopped finely
sedano
1 bay leaf
alloro
5 cloves garlic crushed and chopped coarsely
aglio
2 cans (15 oz. ) cannellini beans rinsed
and drained
Fagioli cannellini
2 cups water
acqua
3 - 4 cups chicken or veggie broth
brodo
1 can of crushed tomatoes (15 oz. or your
preference)
pomodori
1 1/2 cups small tubular short pasta
Paste alimentari
Grated romano cheese
Romano formaggio
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.
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.
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly.
