Bean And Basil Soup
|Onions||3 Cup (48 tbs), diced|
|Carrots||2 Cup (32 tbs), diced|
|Potato||1 Cup (16 tbs), diced|
|Fresh green beans/2 packages, 10 ounces each of frozen green beans||2 Cup (32 tbs)|
|Uncooked macaroni||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), freshly grated|
|Fresh basil/2 teaspoons dried basil||2 Tablespoon, dried|
|Garlic||3 Clove (15 gm), mashed|
|Canned white beans||16 Ounce, drained (1 Can)|
In a stockpot combine water, onions, carrots, potato and salt.
Cook over medium heat until vegetables are almost tender.
Add green beans and macaroni.
Cook until vegetables and macaroni are tender.
In a small bowl combine tomato paste, cheese, basil and garlic; mix well.
Stir 2 cups hot soup vigorously into cheese mixture; stir cheese mixture into hot soup.
Cook until heated through.