Jen's Soup

Submitted by howmanybites

"My sister made this soup for us years ago, and I've made it many times since. I don't remember where she got the recipe, but we've always called it Jen's Soup. It's light, easy, and a little different!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 large red onion, chopped
• 1 teaspoon olive oil
• 1 cup chopped celery
• 4 cloves garlic, minced
• 2 1⁄2 quarts chicken broth or 2 1/2 quarts vegetable broth
• 1 1⁄2 cups small shell pasta
• 1 (14 1/2 ounce) can white beans, drained and rinsed
• 1 cup shredded carrot
• 8 ounces frozen green peas
• shredded parmesan cheese (optional)

directions

1. In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
2. Add broth and bring to a boil.
3. Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
4. Add carrots and peas, bring to a boil.
5. Reduce to simmer and let cook just until peas are warmed through.
6. Serve with extra red onion and parmesan to sprinkle on top (optional).

Reviews

[Bayhill]

Yummy! This soup is perfect for those times when you don't want anything too heavy to eat. It is quick, easy, and light, yet it would be easy to add more/different vegetables and some fresh herbs to make it more substantial. My family really enjoyed this. Thank you for sharing. I made this for PAC spring 2007.

 

[Sharon123]

This made a lovely dinner paired with Tuna Macaroni Salad. I did make a few small changes. I didn't have any white beans so used black, didn't have shell macaroni so used elbow. I halved the recipe, added 1 small zucchini. I liked the soup that way, but decided I wanted it more creamy, so added 1 can cream of celery soup. I didn't have any parmesan cheese, so used a shredded mix of cheddar and Monterey Jack. Loved it! Thanks!