Thursday, June 23, 2011


One of my favorites. This recipe makes a lot of soup!

olive oil
2 cloves garlic
1 medium onion- chopped
1 red or yellow bell pepper - chopped
2 carrots - cut into small round pieces
2 celery stalks - cut into small pieces
6-8  cups low sodium chicken broth
1 can white or pinto beans
*1/2 lb sausage - browned and broken into small pieces (optional)
*1 cup chopped kale or fresh spinach (optional)
1 - 1 1/2 cups pasta of choice (I use penne or elbow macaroni)
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste

Heat 2 TBSP olive oil in a large pot over medium - high heat. Saute onions about 6 minutes until soft. Add garlic and saute 1 minute. Add carrots, bell pepper and celery and cook 6-7 minutes. Stir in basil, oregano, broth and beans and bring to a boil. Add pasta and continue to boil until al-dente. Remove from heat and add cooked sausage and spinach. Top with fresh grated parmesan!

**Allergy-free substitutions:
Pasta - gluten free pasta of choice
Garlic - omit

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