You may also like
Categories:
water tomatoes oil-cured sun-dried tomatoes zucchini scallions navy beans fresh parsley salt tiny shell pasta
Viewed: 51 - Published at: 8 years agoIngredients
- 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
- 2 pounds ripe tomatoes, diced
- 1/4 cup oil-cured sun-dried tomatoes, finely diced
- 2 medium-small zucchini, quartered lengthwise and sliced
- 3 to 4 scallions, white and green parts, thinly sliced
- One 16-ounce can navy beans, drained and rinsed
- 1/4 to 1/2 cup chopped fresh parsley, to taste
- Salt and freshly ground pepper to taste
- 2 cups tiny shell pasta or ditalini
Method
- Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
- Add the beans and parsley, then season with salt and pepper.
- Remove from the heat and let the soup stand off the heat for an hour or so before serving.
- This will give it time to cool somewhat as well as to develop flavor.
- About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente.
- Drain and rinse briefly with cool water, then stir into the soup.
- Taste to adjust the salt and pepper, then serve just warm.
- Per serving:
- Calories: 230
- Total fat: 3g
- Protein: 11g
- Fiber: 6g
- Carbohydrate: 42g
- Cholesterol: 0mg
- Sodium: 275mg
