A favorite from my Olive Garden waitressing days. Serve with green salad with Italian vinaigrette and garlic bread sticks, of course! (also recipe says to cook pasta first, but I've thrown it right into the soup & let the broth cook the noodles)
Ingredients
- 1/4 cup olive oil
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons Italian seasoning mixture of oregano, parsley, basil, etc.
- 1 6 ounce can tomato paste
- 6 cups water
- 6 cups low sodium chicken broth or vegetable broth for vegetarian
- 1 15 ounce can of red kidney beans, reduced sodium, drained and rinsed
- 1 15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
- 1 15 ounce can of chickpeas (garbanzo beans), reduced sodium,drained and rinsed
- salt and pepper to taste
- 1/2 pound ditalini or elbow pasta cooked according to package
- 1/4 cup minced flat-leaf parsley
- grated Parmesan cheese for serving leave off for vegetarian or use asiago
Instructions
- Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
- Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
- Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.
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