Pasta And Bean Soup Recipe - Cooking Index
1/2 cup | 118ml | Elbow macaroni - shells, etc |
2 tablespoons | 30ml | Safflower oil |
1 tablespoon | 15ml | Onion - chopped (medium) |
1 | Garlic - minced | |
Green bell pepper - chopped | ||
3 cups | 711ml | Vegetable stock |
1 | Tomato paste - (2/3 cup) | |
1 | Chick peas - drained | |
1 | Kidney beans - drained * | |
3/4 teaspoon | 3.8ml | Black pepper |
1/2 teaspoon | 2.5ml | Summer savory |
1/2 teaspoon | 2.5ml | Thyme leaves |
1 | Cayenne pepper |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.