Yield: 4 Servings
|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|
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