This is from a lovely blog entry I found. Check out the site.
Pantry Vegetable and Pasta Soup | the little kitchen
http://www.thelittlekitchen.net/pantry-vegetable-and-pasta-soup/
Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Ingredients:
2 Tablespoons olive oil
3 large carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, diced
salt & pepper
1 15-ounce can cannellini beans, rinsed and drained
3 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried oregano
2 15-ounce cans low sodium chicken or vegetable broth (or 4 cups)
2 1/2 Tablespoons Idahoan Buttery Home-style Mashed Potatoes (potato flakes, optional)
8 ounces seashell pasta
1 1/2 Tablespoons salted butter
2 Tablespoons freshly grated Parmesan cheese (and additional for soup garnish)
Directions:
Heat olive oil in your French oven or large stock pot on medium high heat for 2 minutes. Add carrots, celery, onions, salt and pepper and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes and cook until tomatoes are broken down, about 5 to 8 minutes.
Add beans, 1 Tablespoon parsley and the oregano. Mix thoroughly with a rubber spatula or wooden spoon and then add chicken broth. Mix again and increase heat to high. Bring to boil and then add potato flakes (optional). Reduce heat and bring to a simmer for about 15 to 20 minutes.
While the soup is simmer, boil pasta but set the timer to about 2 minutes less than the instructions on the package. Drain pasta once it's done cooking and then add butter, pepper and parmesan cheese.
Serve soup with pasta and top with remaining pasta and parmesan cheese.
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http://www.thelittlekitchen.net/pantry-vegetable-and-pasta-soup/
Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Ingredients:
2 Tablespoons olive oil
3 large carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, diced
salt & pepper
1 15-ounce can cannellini beans, rinsed and drained
3 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried oregano
2 15-ounce cans low sodium chicken or vegetable broth (or 4 cups)
2 1/2 Tablespoons Idahoan Buttery Home-style Mashed Potatoes (potato flakes, optional)
8 ounces seashell pasta
1 1/2 Tablespoons salted butter
2 Tablespoons freshly grated Parmesan cheese (and additional for soup garnish)
Directions:
Heat olive oil in your French oven or large stock pot on medium high heat for 2 minutes. Add carrots, celery, onions, salt and pepper and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes and cook until tomatoes are broken down, about 5 to 8 minutes.
Add beans, 1 Tablespoon parsley and the oregano. Mix thoroughly with a rubber spatula or wooden spoon and then add chicken broth. Mix again and increase heat to high. Bring to boil and then add potato flakes (optional). Reduce heat and bring to a simmer for about 15 to 20 minutes.
While the soup is simmer, boil pasta but set the timer to about 2 minutes less than the instructions on the package. Drain pasta once it's done cooking and then add butter, pepper and parmesan cheese.
Serve soup with pasta and top with remaining pasta and parmesan cheese.
|\__/|
(=':'=)
>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
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