Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Dried cannellini or navy beans

  2. 2 tablespoons 30ml Olive oil

  3. 2 tablespoons 30ml Garlic cloves - minced (medium)

  4. 1 tablespoon 15ml Onion - coarsely chopped (medium)

  5. 16 oz 454g Stewed tomatoes - (1 can)

  6. 6 oz 170g Tomato paste - (1 can)

  7. 7 cups 1659ml Water

  8. 2 tablespoons 30ml Dried oregano Salt - to taste Black pepper, freshly ground - to taste

  9. 2 cups 292g / 10oz Broccoli florets - loosely packed

  10. 1/2 lb 227g / 8oz Mushrooms - sliced

  11. 3/4 cup 109g / 3.8oz Finely grated Parmesan cheese

  12. 1/2 cup 118ml Dried pasta -see note

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Any small soup-style pasta, such as tubes or mini-bowties. Sort and rinse the beans and soak several hours or overnight. Drain. In a large stockpot, gently heat the olive oil. Add the garlic and onion and saute over low heat several minutes. Add the beans, stewed tomatoes and their liquid, tomato paste, the water, and oregano. Bring to a boil, reduce heat, and simmer 25 minutes, until the beans are tender but not fully cooked, stirring occasionally. Salt and pepper can be added to taste. Add the broccoli and mushrooms to the soup, along with the pasta. Increase the heat to a boil, stir, and turn down to a rapid simmer. Simmer until pasta is al dente. Serve very hot, passing the Parmesan. This recipe serves 6. Content per Serving: calories ..

  2. carbohydrates ..

  3. g protein ..

  4. g sodium ..

  5. mg total fat ..

  6. g cholesterol ..


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