| 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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”