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Categories:
olive oil onions garlic salt celery carrot zucchini oregano fresh black pepper basil bell pepper tomato puree kidney beans Pasta tomatoes fresh parsley Parmesan cheese
Viewed: 29 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 2 cups onions, chopped
- 5 medium garlic cloves, minced
- 1 12-2 teaspoons salt
- 1 stalk celery, minced
- 1 medium carrot, diced
- 1 small zucchini, diced
- 1 teaspoon oregano
- fresh black pepper, to taste
- 1 teaspoon basil
- 1 medium bell pepper, diced
- 3 -4 cups vegetable broth
- 1 (14 1/2 ounce) can tomato puree
- 1 (16 ounce) can kidney beans
- 1 -1 12 cup dry pasta, any shape
- 1 -2 medium ripe tomatoes, diced (optional)
- 12 cup fresh parsley, minced
- parmesan cheese
Method
- Heat the olive oil in a kettle or dutch oven.
- Add onion, garlic, and 1 1/2 tsp salt.
- Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil.
- Cover and cook over very low heat about 10 more minutes, stirring occasionally.
- Add bell pepper, zucchini, broth, and tomato puree.
- Cover and simmer about 15 minutes.
- Add beans and simmer another 5 minutes.
- Bring the soup to a gentle boil.
- Add pasta, stir, and cook until the pasta is tender.
- Stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.
