Try this Italian pasta soup recipe.... a nice one for starters !
INGREDIENTS
- 3 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white (cannellini or navy) beans, drained
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
INSTRUCTIONS
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired...and the amazing Italian pasta soup is ready for starters meal !. Enjoy it with families !
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1 comment:
pasta sauce and whipped quickly make a good meal and meeting. Having pasta and a few choice ingredients always at hand makes it a good go. Available fresh or dried, in all shapes, sizes and colors, pasta storage and pantry items listed below leads to a dinner prepared in a short time, adding a little culinary imagination, even a great dinner. No need to keep all the ingredients in the list, stocking only one or two of the cheese base, for example, the purchase of all others in need.
kw Restaurant Muenchen
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