1 tsp olive oil
1 onion diced
1 rib celery diced
1 carrot diced
4 cloves garlic, minced
1 onion diced
1 rib celery diced
1 carrot diced
4 cloves garlic, minced
1 can diced tomatoes
1 can white beans
2 cups chicken, beef or vegetable stock
1 can white beans
2 cups chicken, beef or vegetable stock
1 tsp basil
1 tsp oregano
1 tsp fennel seed
2 bay leaves
1/2 tsp dried thyme
1/2 tsp Tabasco sauce
1 tsp oregano
1 tsp fennel seed
2 bay leaves
1/2 tsp dried thyme
1/2 tsp Tabasco sauce
3/4 cup dried macaroni
Shredded mozzarella and Parmesan
Shredded mozzarella and Parmesan
Directions
In a large soup pot, heat olive oil on medium heat and sauté onion, garlic, carrot and celery until soft.
Add tomatoes, beans, broth, herbs and spices and simmer on low for 1/2 hour or longer.
Just before serving, add dried macaroni and cook for 10 minutes or until pasta is al dente.
Top with mozzarella and Parmesan cheese.
Add tomatoes, beans, broth, herbs and spices and simmer on low for 1/2 hour or longer.
Just before serving, add dried macaroni and cook for 10 minutes or until pasta is al dente.
Top with mozzarella and Parmesan cheese.
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