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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This was a recipe I researched a great deal and basically concocted my own from varying ingredients. I basically puree the onion, carrot, and celery and it is used as a base which not only thickens, but adds all of the flavor. I have also used garlic, but it doesn't seem to add much unless you use a lot and I didn't want to overpower this already wonderful soup! Ingredients:
1 cup finely minced onion |
1 cup finely minced celery |
1 cup finely minced carrot |
1/4 cup butter or 1/4 cup olive oil (i used a little light margarine, but olive oil is fine) |
2 cans italian-style diced tomatoes |
1 can garbanzo beans, drained |
1 can light kidney beans, drained |
1 can dark red kidney beans, drained |
1 can green beans, drained |
3/4 cup sliced carrot |
3/4 cup chopped onion |
3/4 cup sliced celery |
3/4 cup chopped bell pepper |
3 quarts vegetable broth (i used vegetable base with water) |
2 teaspoons dried parsley |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 teaspoons soy sauce |
1 cup pasta (i used 3 cups whole wheat pasta) |
fresh ground black pepper, to top |
Directions:
1. Make sure first three ingredients are almost a paste.
2. In a large pot, saute first three ingredients in butter or oil until very brown.
3. Add all beans, remaining vegetables, and spices, both cans tomatoes, along with 3 quarts of vegetable broth.
4. Bring to a boil.
5. Lower heat and simmer over low heat for 1 hour, until everything is tender.
6. 20 minutes before serving, add the macaroni and more broth, if necessary.
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