Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons olive oil
2 medium yellow onions -- chopped
4 cloves garlic -- minced
2 medium carrots -- peeled, halved
-- lengthwise and
-- thinly sliced
1 medium all purpose potato -- peeled and cut into
-- 1/2 inch cubes
1 medium zucchini -- cut into 1/2" cubes
1/4 cup minced fresh basil -- or
1 tablespoon dried basil -- crumbled
2 large bay leaves
1 can crushed low sodium tomatoes -- 28oz, with juice
5 cups low sodium chicken broth
1/4 pound green beans -- trimmed and cut
-- into
-- 1 inch pieces
4 ounces elbow or small tubular pasta
1 can white kidney beans -- 19oz,drained
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese
3 tablespoons minced parsley |
Preparation:
In large, heavy kettle heat olive oil over low heat for 1 minute; add onions and garlic and cook, uncovered, for 5 minutes or until soft. Raise heat to medium low and add carrots, potato, zucchini, basil, oregano and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. Do not brown. Add tomatoes and chicken broth and bring to a boil; adjust the heat so the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add green beans, cover; cook until beans are tender but still crisp - about 10 minutes. Remove bay leaves. Meanwhile, cook pasta according to package directions, omitting salt. Drain, then add to the soup along with the kidney beans and pepper. Cook 5 to 10 minutes longer. Ladle into soup bowls and sprinkle with cheese and parsley. Serve. |
