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Italian Bean Soup With Pasta And Basil

Healthy.Eater's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy

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