Vegetable Soup with Pasta

Vegetable Soup with Pasta
Serve this hearty soup as a warming appetizer on a chilly night, or with
fresh
baked bread as a main course.
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp hot red chili flakes
2 ribs celery, chopped
2 carrots, chopped
1 zucchini, chopped
19 oz./ 540 ml. can white kidney beans (drained and rinsed)
28 oz. can plum tomatoes, pureed
4 cups chicken or vegetable stock or water
3/4 cup pasta of your choice (broken spaghetti, egg noodle, alphabets,
shells etc...)
10 oz. (280g) fresh or frozen spinach, chopped
salt and pepper to taste
1/2 cup grated Parmesan cheese
Heat oil in Dutch oven or stock pot. Add onion, garlic and chili flakes.
Cook until fragrant; do not brown. Add celery, carrots and zucchini; cook
a few minutes longer. Add beans, tomatoes and stock. Bring to a boil;
simmer, covered, 20 to 25 minutes or until vegetables are tender. Puree
1/2 the soup in food processor or blender. Return to remaining soup in
pot. Add pasta; cook 8 to 10 minutes or until tender. Add spinach, salt
and pepper.
Cook 2 minutes. Sprinkle with Parmesan cheese.
Makes 6 to 8 servings.
Lr Smiles
== Contributed by : ==
* World Recipes Y-Group
Category:World Recipes