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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My sister made this soup for us years ago, and I've made it many times since. I don't remember where she got the recipe, but we've always called it Jen's Soup. It's light, easy, and a little different! Ingredients:
1 large red onion, chopped |
1 teaspoon olive oil |
1 cup chopped celery |
4 cloves garlic, minced |
2 1/2 quarts chicken broth or 2 1/2 quarts vegetable broth |
1 1/2 cups small shell pasta |
1 (14 1/2 ounce) can white beans, drained and rinsed |
1 cup shredded carrot |
8 ounces frozen green peas |
shredded parmesan cheese (optional) |
Directions:
1. In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
2. Add broth and bring to a boil.
3. Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
4. Add carrots and peas, bring to a boil.
5. Reduce to simmer and let cook just until peas are warmed through.
6. Serve with extra red onion and parmesan to sprinkle on top (optional).
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