2 cans (each 13.75 oz) low sodium stock or your own
½ - ¾ cup crushed tomatoes from can
or 2-4 plum tomatoes, chopped
½ cup white wine
1 bay leaf
1 can of white beans (northern or chick peas) rinse well
2 cups cooked pasta (wagon wheels, penne, small not tiny) or Quinoa
½ cup copped fresh parsley (rinse 1st, no stems, rough chop, not fussy)
Instructions
over med-hi heat in a big pot or dutch oven begin with oil, onion, celery, potato and carrots. Season with salt and pepper and sauté until soft, not mushy 5-8 min.
Add 3 cloves garle and sauté one more minute, taking care not to burn
Add stock, tomatoes, wine and bay leaf and simmer at least 20 min or up to an hour (partially covered).
Toss in a ½ cup of uncooked Quinoa before simmering if not using pasta. Check for seasoning…add salt and pepper if necessary.
Add beans, and remaining 2 cloves garlic if desired…do it, you’ll be glad you did! Simmer until heated through about 5 min.
Reserve ½ of soup and bean mixture and puree other half in blender or food processor. I just take the hand blender to the pot on the stove. (for soupier consistency puree more, for chunkier texture puree less – or skip this step).
Return to pot with parsley (fresh makes all the difference) and heat for 5-10 min
Serve with parmesan and cooked pasta in bowls. Keep the pasta out of the soup until served or it will absorb all the liquid when store.
The longer this sits the better it taste and the thicker it gets. If re-heating add stock or water for thinning.
Serving
Suggestions
This is a protein packed, delicious Italian kid pleasing dinner, low in fat and a favorite at my house with thick slices of whole wheat bread slathere
Originally Submitted
1/14/2008
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