2/11/13

Pasta-E-Fagioli Soup



Ingredients and Method:

Butter and Olive Oil
1 garlic, finely chopped
1/2 small onion, finely diced
1.5 tbsp tomato paste
1 15 oz can red kidney beans or cannelini beans (drain them and rinse them in clean water)
2 carrots, cut into pieces
1 stalk celery, cut into pieces
1 tsp kashmiri chilli powder or cayenne
1/8 tsp cumin powder (optional)
Dash of Italian seasoning
2 cups of broth (vegetable or chicken broth) and 1 cup of water
1/2 cup elbow macaroni, cooked as per box instructions.
1/8 cup parmesan cheese
Fresh parsley

Prep: Precook the carrots and celery in microwave (about 5 to 8 minutes)

1. Heat butter in a stock pot. When melted, add garlic and roast for a few minutes.
2. Add some olive oil and add the onions. Sautee until translucent.
3. Add tomato paste, mix well and sautee for a few minutes.
4. Add a little water (you can use the water reserved from cooking the vegetables above) and let cook.
5. Add the Italian seasonings, cayenne or chilli powder, drained kidney beans and stir for a minute or two.
6. Add the vegetables. Add the chicken broth and let it come to a boil for a good 10 to 15 minutes.
7. Add the cooked macaroni. Simmer the soup covered for 10 minutes or so. If you want the soup watery, add the 1 cup of water before simmering.
8. Add the parmesan cheese and mix well. 

For other soup recipes visit the masterpage at http://slurpnburp-mithu.blogspot.com/2013/02/soup-recipes.html







 

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