Cookbook:Tuscan Soup (Meatless)
Tuscan Soup (Meatless) | |
---|---|
Category | Soup recipes |
Servings | 4 |
Time | 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian cuisine | Vegetarian Cuisine | Soups
Ingredients
edit- 1 small onion, chopped
- 1 small carrot, sliced
- 1 tablespoon olive oil
- 2 cans (29 ounces) chicken broth
- 1 cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can (15–16 ounces) kidney beans or great northern beans, rinsed and drained
- ⅔ cup uncooked small spiral pasta
- 3 cups thinly-sliced fresh escarole or spinach
Procedure
edit- In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.
- Add broth, water, salt and pepper; bring to a boil.
- Stir in beans and pasta; return to a boil.
- Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
- Add escarole or spinach and heat through.
Notes, tips, and variations
edit- May substitute vegetable broth for chicken broth.