|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
7
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 celery ribs, sliced
|
| |
1 medium onion, chopped
|
| |
1 medium carrot, halved and sliced
|
| |
I T. olive oil
|
| |
2 C. water
|
| |
1 (15 oz.) can white kidney or annellini beans, rinsed and drained
|
| |
1 can diced tomatoes, undrained
|
| |
1 can reduced sodium chicken broth
|
| |
1/2 C. marsala wine
|
|
|
| |
1 t. dried basil
|
| |
1 t. dried marjoram
|
| |
1 t. dried oregano
|
| |
1 t. dried thyme
|
| |
1/4 t. salt
|
| |
1/4 t. pepper
|
| |
1 C. uncooked bow tie pasta
|
| |
6 C. torn escarole
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In a Dutch oven, saute the first 3 ingredients in oil until tender. Stir in the all but last two ingredients. Bring to a boil. Stir in pasta.
|
|
|
|
Reduce heat; simmer, uncovered, for 13-15 min. or until pasta is tender, adding the escarole during the last 3 min.
|
|
|
|
|
|
|
|
Originally Submitted
2/22/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Italian Vegetable Soup recipe to your own private DesktopCookbook.
|
