Hearty Bean Soup with Pasta and Romano
|Olive oil||2 Tablespoon|
|Onions||2 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Red bell pepper||1 , chopped|
|Green bell pepper||1 , chopped|
|Dried parsley||4 Tablespoon|
|Water/Vegetable stock||8 Cup (128 tbs)|
|Pureed tomatoes||16 Ounce (1 Can)|
|Cooked kidney beans||2 Cup (32 tbs)|
|Cooked navy beans||2 Cup (32 tbs)|
|Shell pasta/Bow tie small pasta||2 Cup (32 tbs)|
|Spinach/Leafy vegetable||2 Cup (32 tbs)|
|Black pepper||1 Teaspoon|
|Romano cheese||1 Tablespoon (As Required, Per Person)|
1.In a soup kettle, add oil and saute the garlic and onions.
2.Add the parsley and peppers and cook.
3.Add liquids,beans and tomatoes to kettle. Bring soup to boil on medium heat
4.Cover and simmer for 5 minutes
5.Add pasta to soup, and let it cook till its soft, and liquid in kettle is stew-consistency
6.Add the spinach and black pepper, cover and stand for 5 minutes
7.Sprinkle with salt if needed. Add cheese before serving.
8.Ladle into shallow bowls and serve