Hearty, nutritious and easy, this classic Italian soup makes a satisfying weeknight meal.
4 teaspoons olive oil
2 onions, chopped
4 cloves garlic, finely chopped
2 carrots, peeled and thinly sliced
1 potato, peeled and diced
1 zucchini, diced
1 tablespoon crushed dried basil
1 teaspoon crushed dried oregano
2 bay leaves
1 (28-ounce) can stewed tomatoes, undrained
5 cups chicken broth
8 ounces uncooked elbow macaroni
1/4 pound green beans, trimmed and chopped
1 (15-ounce) can white kidney beans, undrained
1/4 teaspoon ground black pepper
Freshly grated Parmesan cheese for accompaniment
Chopped fresh flat-leaf parsley for garnish
- In a heavy stockpot heat oil. Add onions and garlic and sauté until tender, about 5 minutes.
- Add carrot, potato, zucchini, basil, oregano and bay leaves. Cook, stirring occasionally, for 5 minutes. Add tomatoes with juices and chicken broth. Simmer gently for 20 minutes.
- Add macaroni and green beans; simmer until pasta is just done and beans are tender, about 10 minutes. Remove bay leaves.
- Add kidney beans and pepper. Heat for another 5 minutes. Serve with Parmesan cheese and parsley.
Makes 8 servings.