Roman holiday soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1½ | cup | Sliced carrots |
| 1 | tablespoon | Olive oil |
| 1½ | cup | Sliced green beans |
| ½ | cup | Uncooked macaroni |
| 6 | cups | Defatted chicken broth |
| ½ | teaspoon | Salt |
| 14 | cups | Tomato paste |
| 2 | cloves | Garlic, crushed |
| 2 | tablespoons | Chopped fresh basil or 1 1/2 tsp dried basil |
| 6 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Cold water |
| 2 | cups | Drained, canned or cooked white beans |
Directions
1. In large saucepan saute' onion and carrots in olive oil until onion is translucent.
2. Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until veggies are tender and macaroni is cooked.
3. In medium bowl, combine tomato paste, garlic, basil and cheese.
Slowly whisk in oil.
4. Stir mixture into stew pot. Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly.
5. Stir in white beans and heat through.