| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Pasta | 4 | Servings |
INGREDIENTS
| 2 | Cloves garlic; halves | |
| 2 | tb | Olive oil |
| 1 | lg | Carrot; pared and coarsely chopped |
| 1 | lg | Onion; coarsely chopped |
| 1 | ts | Leaf rosemary; crumbled |
| 4 | tb | Tomato paste |
| 3 | cn | (20 oz. each) white kidney beans; undrained |
| 46 | oz | (6 c.) chicken broth |
| 6 | oz | Small pasta such as ditali elbows |
| 2 | tb | Red wine vinegar |
| 5 | minutes. |
INSTRUCTIONS
Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes discard). Add chopped carrot and onion saute until they begin to color 3 to Add rosemary and tomato paste. Add beans with their liquid, and chicken broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10 minutes. Add salt if necessary. Stir vinegar into soup. Combine: 1/2 cup grated Parmesan cheese and 1/4 cup finely chopped parsley. Sprinkle over top of soup. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 07, 1998
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