Italian Bean Soup With Pasta And Basil
|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|
|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)|
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.