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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand. Ingredients:
2 teaspoons olive oil |
3/4 cup chopped onion |
3 cups water |
2 cups diced zucchini |
1 cup diced carrot |
1 cup drained canned cannellini beans or other white beans |
3/4 cup diced celery |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon coarsely ground pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 garlic clove, minced |
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni |
4 teaspoons grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.
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