Prep 30 mins
Cook 0 mins
This is a great soup to use up little bits of this or that. It calls for a few pantry staples, and the rest is up to you and your leftovers. It goes together fairly quickly as well.
- 1 cup onion, chopped
- 1 cup celery, chopped, including leaves
- 1⁄4 cup sun-dried tomato packed in oil
- 4 cups water
- 2 teaspoons chicken bouillon
- 1 tablespoon dried parsley flakes
- 1 tablespoon sugar
- 1⁄2 teaspoon fresh ground black pepper
- 2 (15 ounce) cans cannellini beans, undrained
- 1 cup green beans
- 1 cup tiny pasta, such as ditalini or 1 cup Italian pastina
- 1 1⁄2 cups ham, diced (optional)
- 1 cup fresh spinach (optional) or 1 cup kale, chopped (optional)
- 1⁄4 cup mushroom, sliced (optional)
- In a large Dutch oven, soften onion, celery, and sun-dried tomatoes in oil over Medium Low heat about 7-8 minutes.
- Add water, bouillon, seasonings, and cannellini beans. Heat through.
- Add green beans, and pasta. Add additional cooking liquid if necessary. Cook about 10 to 15 minutes until vegetables and pasta are tender.
- Add ham, greens, and mushrooms. Heat till veggies are wilted, about 5 minutes. Adjust seasoning and serve.
This was a great starting point for what I had in the house. I used one pound hot sausage in place of the ham and only one can of cannellini beans and no green beans or mushrooms. Didn't add the sugar. I'm trying to use up a box of pastini, so that's why I came across this recipe. It's very filling. It's a cold winter day and this was a nice treat. I'll freeze the leftovers.