Prep 10 mins
Cook 15 mins
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!
- 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)
- In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
- Add broth and bring to a boil.
- Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
- Add carrots and peas, bring to a boil.
- Reduce to simmer and let cook just until peas are warmed through.
- Serve with extra red onion and parmesan to sprinkle on top (optional).
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.
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!