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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens , the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.) Ingredients:
2 cups cut up mixed vegetables (such as sliced small zucchini, carrot, celery or red onion.) |
1 tablespoon cooking oil or 1 tablespoon olive oil |
2 (14 ounce) cans reduced-sodium chicken broth |
1 teaspoon instant minced garlic or 2 cloves garlic |
1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained |
1/2 cup alphabet-shape dry pasta |
1 tablespoon small fresh oregano leaves |
1/4 cup shaved parmesan cheese (optional) |
Directions:
1. In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
2. Add chicken broth and garlic.
3. Bring to boiling.
4. Stir in beans and pasta.
5. Return to boiling; reduce heat.
6. Cover and simmer about 10 minutes or just until pasta is tender.
7. Stir in oregano.
8. Ladle into soup bowls.
9. If desired top each serving with Parmesan cheese.
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