Tuscan White Bean Soup

Tuscan White Bean Soup

czwartek, 23 stycznia 2014

Tuscan White Bean Soup

Time: 1 hrs

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced small
• 1 small carrot, diced
• 1 stalk celery, diced
• 1 red potatoes, diced
• 1 (14 ounce) can chicken broth
• 1/8 teaspoon black pepper
• 1 cup water
• 1 (15 1/2 ounce) can cannellini beans
• 2/3 cup tubetti (any small macaroni will do)
• 1/2 head escarole, thinly sliced and cooked

Directions

• 1 In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• 2 Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• 3 Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• 4 Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• 5 Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• 6 Stir in escarole until heated through.