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"Is this a soup recipe, a pasta recipe, a
bean recipe? If you're making this Italian classic, it's
treat.
An it's one of the most nutritious soups
around, so make a big batch and freeze some for a busy day."
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Soups, Stews, Broths |
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INGREDIENTS:
1/4 cp extra-virgin olive oil
1 medium onion chopped
2 cloves garlic chopped fine
1 28 oz can peeled plum tomatoes; drained, seeded and chopped
10 fresh basil leaves julienne
2 tbs, chopped parsley (divided)
2 19 oz cans Italian cannelloni beans undrained
6 cps water
Salt and pepper to taste
4 ozs mini penne or other small pasta
Parmesan cheese
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DIRECTIONS:
Heat oil in medium soup pot. Add onion and sauté until soft and
translucent.
Add garlic and sauté for one more minute. Add tomatoes, basil and
half the parsley.
Cook until tomatoes release their juices. Add beans with their
liquid and the six cups of water.
Bring to a boil then lower and cook for 15-20 minutes or until
thickened. Add pasta and cook until al dente.
Sprinkle with remainder of chopped parsley and parmesan cheese.
Servings: 6 |
