 |
Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
An easy Italian bean soup. It takes some time to make but it's worth it. I get raves every time I make it. I adapted this recipe from one i found on . The original was by Cathy Lowe. Ingredients:
2 cups dry white beans - i like 1/2 cup baby lima beans and 1 1/2 cups navy beans, but you can use what you've got handy |
1 onion, chopped |
2 cloves garlic, finely chopped |
2 stalk celery, chopped |
2 carrot, peeled and chopped |
1 tablespoon dried basil |
2 teaspoons dried oregano |
dash of red pepper flakes |
1 1/2 cups chopped whole tomatoes, with juices |
1 cup elbow macaroni |
freshly grated parmesan and black pepper for garnish |
Directions:
1. In a large heavy pot, sort and rinse dry beans, allow to soak for at least 6 hours
2. Drain soak water and add enough water to cover beans by an inch
3. Bring beans to a boil
4. Stir in onion, garlic, dried basil, oregano, and red pepper flakes
5. Chop celery and carrots while the beans boil
6. Allow beans to boil for about an hour or until nearly done
7. Stir in tomatoes and pasta.
8. Simmer for 6-8 minutes or until pasta is tender.
9. Serve hot with grated Parmesan and ground black pepper
|
|