This hearty soup makes a great lunch or dinner. Feel free to add whatever vegetables are in season
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|1/2 cup dried white cannellini (white kidney) beans||one 14.5 oz (400 g) can chopped tomatoes|
|2 tbsp olive oil||Salt and freshly ground black pepper|
|2 celery stalks, finely chopped||1/2 cup elbow macaroni or ditalini|
|2 carrots, finely chopped||4 tbsp chopped parsley|
|1 onion, peeled and finely chopped||1/2 cup freshly grated Parmesan cheese|
|6 cups chicken stock or vegetable stock|
Put the beans in a large bowl, cover with cold water, and let soak overnight. Drain the beans and place in a large saucepan. Cover with fresh cold water and bring to a boil over high heat. Skim the surface as necessary. Boil for 10 minutes. Reduce the heat to low, partially cover the pan, and simmer for 1 hour or until just tender. Drain well and set aside.
In a large saucepan, heat the oil over medium heat. Add the celery, carrots, and onion, and cook, stirring occasionally, for 5 minutes or until tender. Stir in the beans, stock, tomatoes with their juice, and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat, cover, and simmer for 20 minutes.
Add the pasta and simmer for 10–12 minutes longer, or until tender. Stir in the parsley and half the cheese. Season to taste. Pour into a warmed tureen, and sprinkle with the remaining Parmesan cheese. Serve hot.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf