Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic; halves |
| 2 tablespoons | Olive oil |
| 1 large | Carrot; pared and coarsely chopped |
| 1 large | Onion; coarsely chopped |
| 1 teaspoon | Leaf rosemary; crumbled |
| 4 tablespoons | Tomato paste |
| 3 cans | (20 oz. each) white kidney beans; undrained |
| 46 ounces | (6 c.) chicken broth |
| 6 ounces | Small pasta such as ditali elbows |
| 2 tablespoons | Red wine vinegar |
| \N 5 | minutes. |
Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes discard). Add chopped carrot and onion saute until they begin to color 3 to Add rosemary and tomato paste. Add beans with their liquid, and chicken broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10 minutes. Add salt if necessary. Stir vinegar into soup.
Combine: ½ cup grated Parmesan cheese and ¼ cup finely chopped parsley.
Sprinkle over top of soup.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 07, 1998