| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Vegetables |
|
Soups, Low-fat, Lunch |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 1/2 |
c |
Sliced carrots |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Sliced green beans |
| 1/2 |
c |
Uncooked macaroni |
| 6 |
c |
Defatted chicken broth |
| 1/2 |
ts |
Salt |
| 14 |
c |
Tomato paste |
| 2 |
cl |
Garlic, crushed |
| 2 |
tb |
Chopped fresh basil or 1 1/2 tsp dried basil |
| 6 |
tb |
Grated parmesan cheese |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
| 2 |
c |
Drained, canned or cooked white beans |
INSTRUCTIONS
1. In large saucepan saute' onion and carrots in olive oil until onion is
translucent. 2. Add green beans, macaroni, broth and salt. Bring to boil
and simmer about 10 minutes or until veggies are tender and macaroni is
cooked. 3. In medium bowl, combine tomato paste, garlic, basil and cheese.
Slowly whisk in oil. 4. Stir mixture into stew pot. Dissolve cornstarch in
water and stir into soup over medium heat until soup has thickened
slightly. 5. Stir in white beans and heat through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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