Sunday, June 20, 2010

Mediterranean Vegetable Soup

Mediterranean Vegetable Soup

Mediterranean Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, halved lengthwise and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken or beef broth
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, not drained
  • 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon oregano
  • salt and pepper to taste
  • 1 15 oz. can cannelini or white beans, drained and rinsed
  • 1 cup pasta bows
  • Parmesan cheese (optional)
  • 1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.
The vegetable recipe is ready to serve...

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