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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
  Stalk celery 1 Cup (16 tbs), finely chopped (1 Medium Sized Piece, About 1/2 Cup)
  Carrot 1 Small, peeled, finely chopped (About 1/3 Cup)
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Canned crushed tomatoes 28 Ounce (1 Can)
  Chicken stock/Low-sodium chicken broth 4 Cup (64 tbs)
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Small pasta shells/Elbow macaroni / wagon wheel pasta 2⁄3 Cup (10.67 tbs)
  Canned white kidney beans/Cannellini / white kidney beans / chick peas 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Minced fresh basil/Minced fresh parsley 1⁄4 Cup (4 tbs)
Directions

1 In a large heavy saucepan, heat the oil over moderately 1 low heat. Add the onion, celery, carrot, garlic, salt, and pepper and 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 cook for 15 minutes.
2 Bring the soup back to 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: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pasta
Interest: 
Healthy

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