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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the home version of the soup we make at the University. It still makes a whole bunch. Ingredients:
3 tblsp. extra virgin olive oil |
1 med. white or yellow onion, diced |
4 cloves garlic, minced |
2 carrots, diced |
2 celery stalks, diced |
1 med. zuccini, diced |
**note: dice all vegetables the same size to help cook evenly |
1 28 oz. can crushed tomatoes |
1 14 oz. can diced tomatoes |
4 c. water |
4 tsp. chicken granules (for vegetarian version, use vegetable cubes) |
1 12 oz. can tomato juice |
1 c. burgundy or other hearty red wine |
1 can cannellini beans, drained and rinsed |
1 tblsp. dried basil leaves |
1/2 tsp. oregano leaves |
salt and pepper to taste |
1 c. pasta, small shells work well but break down if frozen |
**note: use salad mac if you intend to freeze the soup |
Directions:
1. Put olive oil in a large heavy pot. Do not use aluminum for tomato based foods
2. Add onion and sweat until looking translucent
3. Add garlic and cook for a couple of minutes, don't burn it
4. Add carrots, celery and zuccini and saute for a couple of minutes
5. Add crushed tomato, diced tomato, water and chicken granules and bring to a boil. Reduce heat and simmer for 10 minutes
6. Add tomato juice, red wine and beans.
7. Add basil and oregano. Cover and simmer for 5 minutes.
8. Add salt and pepper to taste
9. About 10 minutes before serving, add pasta and cover.
10. Soup is ready when pasta is al dente.
11. Serve with grated parmegiano regiano
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