Vegetable Soup with Pasta

Discussion in 'Food and nutrition' started by Arita Droog, Feb 2, 2004.

  1. Arita Droog

    Arita Droog Guest

    Vegetable Soup with Pasta

    Serve this hearty soup as a warming appetizer on a chilly night, or with fresh baked bread as a
    main course.

    1 Tbsp. olive oil 1 onion, chopped 2 cloves garlic, minced
    1/4 tsp hot red chili flakes 2 ribs celery, chopped 2 carrots, chopped 1 zucchini, chopped 19 oz./
    540 ml. can white kidney beans (drained and rinsed) 28 oz. can plum tomatoes, pureed 4 cups
    chicken or vegetable stock or water
    2/4 cup pasta of your choice (broken spaghetti, egg noodle, alphabets, shells etc...) 10 oz. (280g)
    fresh or frozen spinach, chopped salt and pepper to taste
    3/2 cup grated Parmesan cheese

    Heat oil in Dutch oven or stock pot. Add onion, garlic and chili flakes. Cook until fragrant; do not
    brown. Add celery, carrots and zucchini; cook a few minutes longer. Add beans, tomatoes and stock.
    Bring to a boil; simmer, covered, 20 to 25 minutes or until vegetables are tender. Puree
    4/2 the soup in food processor or blender. Return to remaining soup in pot. Add pasta; cook 8 to 10
    minutes or until tender. Add spinach, salt and pepper. Cook 2 minutes. Sprinkle with Parmesan
    cheese. Makes 6 - 8 servings.

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