Ingredients Jump to Instructions ↓

  1. 1 cup small macaroni or other small-shaped pasta

  2. 2 tablespoons olive or vegetable oil

  3. 1 cup chopped onion

  4. 1 cup bias-sliced celery

  5. 1 cup chopped red bell pepper

  6. 1 cup chopped green or yellow bell pepper

  7. 6 cups chicken or vegetable broth

  8. 2 cups chopped broccoli rabe

  9. 1 (15-ounce) can great Northern or white beans, rinsed and drained

  10. 1 medium tomato, chopped

  11. 1 tablespoon chopped fresh sage or 1 teaspoon dried sage

  12. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil

  13. 1 teaspoon salt

  14. 1/4 teaspoon ground black pepper

  15. Grated Parmesan or Romano cheese for garnish, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook pasta according to package directions. Drain, rinse and set aside.

  2. In the same saucepan, heat oil over medium heat; cook onion and celery for 3 minutes or until slightly softened. Stir in bell peppers; cook 3 minutes more or until peppers begin to wilt.

  3. Stir in broth, broccoli rabe, beans, tomato, sage, basil, salt and pepper. Bring mixture to a boil; reduce heat. Simmer, partially covered, for 10 minutes or until vegetables are tender. Stir in macaroni. To serve, ladle into soup bowls; sprinkle generously with grated cheese, if desired.


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