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Pasta And Bean Soup

Type: Vegetables
Courses: Soup
Serves: 5 people

Recipe Ingredients

1/2 cup 118mlElbow macaroni - shells, etc
2 tablespoons 30mlSafflower oil
1 tablespoon 15mlOnion - chopped (medium)
1   Garlic - minced
  Green bell pepper - chopped
3 cups 711mlVegetable stock
1   Tomato paste - (2/3 cup)
1   Chick peas - drained
1   Kidney beans - drained *
3/4 teaspoon 3.8mlBlack pepper
1/2 teaspoon 2.5mlSummer savory
1/2 teaspoon 2.5mlThyme leaves
1   Cayenne pepper

Recipe Instructions

GARNISH: grated Parmesan cheese, optional.

Cook pasta in boiling water for about 6 minutes, until al dente.

While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.

Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.

When pasta is done, drain well. Stir into other ingredients. Heat.

Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

Source:
Emeril Lagasse

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