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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts Ingredients:
1 large onion, chopped |
1 large carrot, chopped |
1 celery rib, chopped |
2 tablespoons olive oil |
3 garlic cloves, minced |
4 cups vegetable or chicken broth |
3/4 cup uncooked small pasta shells |
2 teaspoons sugar |
1-1/2 teaspoons italian seasoning |
1/4 teaspoon crushed red pepper flakes |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 can (28 ounces) crushed tomatoes |
3 tablespoons grated parmesan cheese |
Directions:
1. In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield: 6 servings.
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