Tweet
great recipe for some soup on a chilly night. I added a half pound of Itialian sausage to this original recipe.
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans Itialian diced tomatoes
5 cups chicken broth
1 (15 ounce) can cannellini beans
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound seashell pasta
Directions:
1.Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2.Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper (and sausage, if used) to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3.Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans Itialian diced tomatoes
5 cups chicken broth
1 (15 ounce) can cannellini beans
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound seashell pasta
Directions:
1.Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2.Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper (and sausage, if used) to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3.Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy
A canvas campateer
.
Comment