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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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PASTA AND BEAN SOUP Next to minestrone, paste e fagioli-often pronounced pasta fazool -is perhaps the most widely known of italian soups. Serve with a crisp salad and lots of crusty Italian Bread! Recipe from: The Mediterranean Vegan Kitchen cookbook. Ingredients:
3 tbsp extra virgin olive oil |
1 medium onion, chopped |
2 small carrots, chopped |
2 stalks celery, chopped |
4 cloves garlic, finely chopped |
56 ounce whole tomatoes, preferably plum, liquids reserved |
4 cups vegetable broth, preferably low sodium |
19 ounce cannellini beans |
1/4 tsp dried thyme leaves, and 1 bay leaf |
1/4 tsp crushed red pepper flakes, or to taste |
1 salt, to taste |
1 pepper, to taste |
1 cup elbow macaroni, uncooked, or other similar small pasta |
1/4 cup fresh basil, chopped |
1/4 cup fresh flat leaf parsley, chopped |
Directions:
1. In a medium stockpot, heat the oil over medium heat.
2. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes.
3. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt and pepper; bring to a boil over high heat.
4. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.
5. Add the pasta and bring to a boil over hight heat.
6. Reduce the heat to medium ans simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente.
7. Reduce the heat to low and add the basil, and parsley, stirring until just wilted.
8. Serve hot.
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