Colorful and quick, this healthful soup is thick with pasta and vegetables. Use any home-cooked or canned white beans- Great Northerns, cannelloni and navy beans all work well.
1 large red onion, chopped
1 teaspoon olive oil
1 cup chopped celery
4 cloves garlic, chopped
2 ½ quarts chicken broth
1 ½ cups dry small shell-shaped pasta
3 to 4 cups cooked or canned white beans, drained and rinsed
1 package (about 10 oz.) frozen tiny peas
Grated Parmesan cheese
Set aside 1/3 cup of the onion. In a 6-to 8-quart pan, combine remaining onion, oil, celery and garlic. Cook over medium-high heat, stirring often, until onion is lightly browned (5 to 8 minutes). Add broth and bring to a boil. Stir in pasta and beans; reduce heat, cover and simmer until pasta is tender to bite (5 to 7 minutes). Add carrots and peas; bring to a boil. Ladle soup into wide bowls and sprinkle with reserved 1/3 cup onion, offer cheese to add to taste. Make 6 to 8 servings.
1 large red onion, chopped
1 teaspoon olive oil
1 cup chopped celery
4 cloves garlic, chopped
2 ½ quarts chicken broth
1 ½ cups dry small shell-shaped pasta
3 to 4 cups cooked or canned white beans, drained and rinsed
1 package (about 10 oz.) frozen tiny peas
Grated Parmesan cheese
Set aside 1/3 cup of the onion. In a 6-to 8-quart pan, combine remaining onion, oil, celery and garlic. Cook over medium-high heat, stirring often, until onion is lightly browned (5 to 8 minutes). Add broth and bring to a boil. Stir in pasta and beans; reduce heat, cover and simmer until pasta is tender to bite (5 to 7 minutes). Add carrots and peas; bring to a boil. Ladle soup into wide bowls and sprinkle with reserved 1/3 cup onion, offer cheese to add to taste. Make 6 to 8 servings.
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