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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A classic soup with my own variation Ingredients:
2 garlic cloves, minced |
1 cup onion, chopped |
1 cup carrot, chopped |
1/2 cup celery, chopped |
1 teaspoon olive oil |
1 red pepper, chopped |
1 green pepper, chopped |
1 (14 1/2 ounce) can tomatoes |
1 (16 ounce) navy beans |
1/2 cup macaroni noodles, uncooked |
3 (16 ounce) vegetable broth |
1 teaspoon oregano |
1 1/2 teaspoons basil leaves |
salt and pepper |
Directions:
1. 1. cook dry pasta in boiling water with a dash of salt, cook until al dente
2. 2. Add oil, saute garlic and onion in a dutch oven until onions are tender.
3. 3. Add broth, carrot, celery, green pepper, red pepper, tomatoes, and beans and bring to boil.
4. 4. Once brought to a boil, reduce heat to a simmer, and add cook pasta. Cover and let simmer for 30 minutes and then serve.
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