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Italian Bean Soup

chef.gonzalo's picture
Ingredients
  Dry navy beans 1 Cup (16 tbs), rinsed and soaked overnight
  Tomato sauce 8 Ounce (1 Can)
  Onion 1 Cup (16 tbs), chopped
  Carrots 1 Cup (16 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Instant beef bouillon granules 2 Tablespoon
  Dried basil 1 1⁄2 Teaspoon, crushed
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Macaroni 1⁄2 Cup (8 tbs)
  Water 8 Cup (128 tbs)
Directions

MAKING
1. In a saucepan, combine beans with water and boil the mixture; boil for about 2 minutes.
2. Remove from heat; cover and let it stand for at least 1 hour but do not drain.
3. Stir in 1-teaspoon salt and the remaining ingredients, except macaroni; cover and simmer for about 1 1/2 hours.
4. Stir in macaroni and cook, uncovered for another 15 minutes.

SERVING
5. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
100 Minutes
Servings: 
4

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