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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A super easy & thick vegetarian soup that involves absolutely no hand chopping if you have a food processor. Most of the items will already be in your cupboard. My best friend & I swap soups all winter, and this is her favorite by far. Ingredients:
2 -3 large garlic cloves, peeled |
1 bunch green onion, trimmed (scallions) |
2 tablespoons olive oil |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
2 (15 1/2 ounce) cans white beans (i use either northern or cannellini) |
4 cups chicken broth (32 oz. box) or 4 cups vegetable broth (32 oz. box) |
fresh basil (can use dried) |
4 ounces small shell pasta (or substitute elbows or ditalini) |
grated parmesan cheese |
ground pepper |
Directions:
1. Process the garlic & the trimmed green onions (white part only) in a Cuisinart. Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan. Run the tomatoes (don't drain) through the processor slightly & add to the pan, stirring until the mixture is softened. Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking. Add the broth & blend very well. Simmer on low for 20 minutes.
2. I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot. Towards the very end of the 30 minutes, add the basil and freshly ground pepper to taste.
3. Top w/the grated cheese after ladling the soup into serving bowls.
4. Note: use vegetable broth in case you want to do a totally vegetarian soup. However, I usually prepare it with chicken broth. Try it both ways & see which you prefer!
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