Prep 10 mins
Cook 4 hrs
One of my old neighbors used to make this veggie, beans and noodle soup - similar to minestrone but different too. I'm not Italian, so I don't know how or what it is properly called, but we call it Lent soup since it works perfectly for meatless Fridays during Lent. All three of my picky children love it when its time to make Lent soup and it tastes better the next day! This is really quick to throw together, but it does need to simmer for a few hours so plan on starting it by around noon if you want to eat it for dinner. Store leftovers covered in fridge. The pasta will absorb all the extra yummy broth so if you want it soup-like, you'll have to add extra water before re-warming (we leave it alone and just eat it like a thick pasta the next day!).
- 2 large onions, chopped into large pieces
- 1 lb carrot, chopped into large pieces
- 4 large celery ribs, chopped into large pieces
- 3 garlic cloves, rough chop (or more if you're garlic lovers like us! I use about 5)
- 1 (15 ounce) can diced tomatoes, don't drain
- 1 tablespoon salt (or to taste)
- 2 teaspoons pepper (or to taste)
- 2 teaspoons dried basil (or herbs of your choice)
- 8 cups water
- 2 (15 ounce) cans beans (I use Navy and Kidney)
- 1 lb dry pasta (I use shells)
- 1 (15 ounce) can diced tomatoes
- 1 cup frozen peas
- romano cheese, on top
- Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
- Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
- Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
- Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!