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Pasta And Bean Soup

Italian.Chef's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Onion 1 Large, chopped
  Carrots 3 , thinly sliced
  Celery stalks 2 , thinly sliced
  Garlic 2 Clove (10 gm), finely chopped
  Canned kidney beans with juice 2 Pound
  Canned tomatoes 1 Pound
  Beef broth 2 Cup (32 tbs)
  Water 5 Cup (80 tbs)
  Tubetti 3 Ounce (1 Cup)
  Dried rosemary 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 1⁄4 Teaspoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Cup (16 tbs), grated
Directions

Heat the olive oil in a large soup pot.
Add the onion, carrots, celery and garlic and cook over low heat for 10 minutes until softened.
Stir in the beans and the tomatoes, breaking up the tomatoes with a spoon.
Add the beef broth and water and bring to the boil over high heat.
Add the pasta and the rosemary, oregano, salt and pepper.
Lower the heat and cook gently, partially covered, for 15 to 20 minutes until the pasta is cooked.
Stir in the parsley.
Taste for seasoning, adding more salt and pepper if needed.
Keep in mind that the Parmesan will add some saltiness, so do not oversalt.
Ladle into bowls and sprinkle each serving with a generous spoonful of Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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