| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 5 |
oz |
Lean Canadian bacon; cut into thin strips |
| 1 |
sm |
Red onion; diced |
| 1 |
sm |
Red bell pepper; cored and seeded, diced |
| 2 |
lg |
Cloves garlic; minced |
| 2 |
cn |
(14 1/2-ounce) fat-free; reduced-sodium chicken broth; see cook's notes |
| 1 |
c |
Uncooked; small elbow macaroni |
| 2 |
tb |
Minced fresh or 1 1/2 teaspoons dried oregano |
| 2 |
ts |
Minced fresh or 1/2 teaspoon dried thyme |
| 1 |
cn |
(15-ounce) cannellini beans; undrained, divided use; see cook's notes |
|
|
Freshly ground black pepper to taste |
|
|
Crostini; see cook's notes |
|
|
Optional garnish: chopped Italian parsley |
INSTRUCTIONS
Cook's notes: If soup is too thick, add either more broth or water until
soup reaches desired consistency.
Many supermarkets now carry canned cannellini beans. Italian markets sell
them, too. But if you can't find them, substitute great Northern beans.
To prepare crostini, cut rustic bread into slices about 3/8-inch thick.
Arrange in a single layer on a baking sheet. Brush both sides of each slice
lightly with olive oil. Broil the bread until it turns brown, about 1-1 1/2
minutes. Flip the slices and broil them until the second sides brown, 30-60
seconds. Watch bread carefully, because it can burn easily, especially if
it is stale.
1. In a large pot or Dutch oven, heat olive oil on medium-high heat. Add
Canadian bacon, onion and bell pepper. Cook, stirring frequently, until
onions soften and start to brown, about 5 minutes. Reduce heat to medium
and add garlic; cook 1 minute.
2. Add broth and increase heat to high. Bring to a boil. Add pasta and
herbs; boil 8 minutes.
3. Meanwhile, place half of the beans in a food processor fitted with the
metal blade. Process until pureed. Remove soup from heat. Add remaining
whole beans and the bean puree to the soup; stir to combine.
4. Season to taste with freshly ground black pepper.
Presentation: Ladle soup into 5 bowls. Top with crostini and, if desired, a
little chopped parsley. Serve immediately.
Yield: 5 servings
Nutritional information (per serving): 267 calories, 4.4 grams fat, 1.0
grams saturated fat, 14 milligrams cholesterol, 650 milligrams sodium, 15
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998
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