Italian Bean Soup With Pasta And Basil
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Celery stalks||1 Medium, finely chopped|
|Carrot||1 Small, peeled and finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄8 Teaspoon|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Chicken stock||4 Cup (64 tbs) (Low Sodium Chicken Broth)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Pasta shells/Elbow macaroni/wagon wheel pasta||2⁄3 Cup (10.67 tbs) (Small Variety)|
|Canned red kidney beans/Cannellini (white kidney beans)/chick peas||15 1⁄2 Ounce, drained and rinsed (1 Can)|
|Minced fresh basil/Minced parsley||1⁄4 Cup (4 tbs)|
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.