We have had heavy dinners over the weekend so I decided to have just soup and bread tonight. Soup sounds good on a cold, wet day like today too. I made minestrone soup and had some cheese toast and French baguette with it. Husband loves it but the kids didn’t love the kidney beans.
3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
2 cloves garlic, minced
1 can (540ml) red kidney beans, drained and rinsed
1 medium potato, cubed
1 can (28oz) diced tomato in Italian spices
900 – 1000ml organic chicken broth
1 sprig thyme
1 bay leaf
1 teaspoon salt
3/4 cup macaroni
3/4 cup grated Parmesan cheese
1. Heat up the olive oil and sauté the onion, carrots and celery for a few minutes.
2. Add in the tomato paste and garlic followed by the beans, potato, tomatoes, broth, herbs and salt. Bring to a boil and then lower the heat and simmer the soup till the vegetables and beans are tender, about 30 minutes. Simmer longer if you like your vegetables to be more tender. Check the seasoning.
3. Cook the macaroni according to the package’s instructions and add to the soup. Serve in individual bowls with some Parmesan cheese.
Makes 4 to 6 servings.
Cover sliced baguette with grated Parmesan and Gruyère cheese and broil till the cheese melts and turns a light golden brown. (Keep watch over the broiler or the toast will burn like mine did!)