This is a traditional Italian soup, and it's a meal in itself. Just add a salad, a loaf of warm, crusty Italian Bread (garlic bread would be great, too.) That's it...dinner is ready!
The original 30 minute meal!
1 Tbsp. Olive Oil
1 carrot, diced
1 stalk celery, diced
1 thin-sliced onion, diced
1/2 tsp. chopped garlic
2 (8 oz.) cans tomato sauce
1 c. water
1 (14 oz.) can chicken or beef broth
Salt & Pepper to taste
1/2 Tbsp. dried parsley
1/2 tsp. dried basil
2 (15oz) cans Cannellini beans, drained & rinsed
1 1/2 c. D'Italini pasta
Heat olive oil in a saucepan over medium heat.
Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in tomato sauce, water, chicken broth, parsley and basil; salt and pepper to taste; simmer for 20 minutes. While that's simmering, bring a large pot of water to a boil; add D'Italini pasta and cook for 8 minutes or until al dente; drain....or bring soup to a rapid boil and add pasta. Reduce heat to medium and cook, stirring occasionally 6-8 minutes or until pasta is cooked al dente. (I like using the second method because that's one less pan I have to clean. LOL!)
Add beans to the sauce mixture and simmer for 10 minutes. Stir prepared pasta into the sauce and bean mixture. Garnish with some grated Parmesan cheese and fresh basil. Time to pass the crusty bread and mop up your bowl.
A Tip from Grammy:
-If you choose to boil your pasta first, add just before serving. The pasta likes to soak up all the liquid in the soup if added too soon.
-This is one of those recipes you can add chunks of ham, sausage, diced potatoes, escarole or any leafy green vegetable and spice it to your own taste. Sometimes, I use crushed tomatoes instead of sauce, and it gives it a fresher tomato flavor. Whichever way you like it, I'm sure you'll enjoy it. Make it your own, friends, and have fun in the kitchen!
Be encouraged!
"The Lord will keep your going out and your coming in from this time forth and forevermore." -Psalm 121:8
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