Aemilia's Soup
  • 2 Tbsp olive oil
    •
  • 3 cloves garlic, crushed
    •
  • 4 tbsp fresh parsley, chopped
    •
  • 2 cups orzo
    •
  • 6 1/2 cups vegetable broth
    •
  • 3 tbsp tomato paste
    •
  • 4 ounces kidney beans
    •
  • 4 ounces cannellini beans
    •
  • 4 ounces garbanzo beans
    •
  • salt and pepper to season
    •
  • fresh grated parmesan cheese to serve

Heat oil in large saucepan, saute garlic and parsley for about 2 minutes. Add pasta and saute for 1-2 more minutes. Add broth and tomato paste, stir frequently and bring to boil, then reduce heat and simmer for ten minutes. Then add beans and salt and pepper, and continue to cook for another 10 minutes or so. Serve with freshly grated Parmesan cheese on top, tastes really good with crusty french bread or garlic bread.

3.00 stars based on 1 vote.

-

Printable Link || All Recipes || Soups || Download to MasterCook