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This was a recipe I researched a great deal and basically concocted my own from varying ingredients. I basically puree the onion, carrot, and celery and it is used as a base which not only thickens, but adds all of the flavor. I have also used garlic, but it doesn't seem to add much unless you use a lot and I didn't want to overpower this already wonderful soup!
- 1 cup finely minced onion
- 1 cup finely minced celery
- 1 cup finely minced carrot
- 1⁄4 cup butter or 1⁄4 cup olive oil (I used a little light margarine, but olive oil is fine)
- 2 cans Italian-style diced tomatoes
- 1 can garbanzo beans, drained
- 1 can light kidney beans, drained
- 1 can dark red kidney beans, drained
- 1 can green beans, drained
- 3⁄4 cup sliced carrot
- 3⁄4 cup chopped onion
- 3⁄4 cup sliced celery
- 3⁄4 cup chopped bell pepper
- 3 quarts vegetable broth (I used vegetable base with water)
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 2 teaspoons soy sauce
- 1 cup pasta (I used 3 cups whole wheat pasta)
- fresh ground black pepper, to top
- Make sure first three ingredients are almost a paste.
- In a large pot, saute first three ingredients in butter or oil until very brown.
- Add all beans, remaining vegetables, and spices, both cans tomatoes, along with 3 quarts of vegetable broth.
- Bring to a boil.
- Lower heat and simmer over low heat for 1 hour, until everything is tender.
- 20 minutes before serving, add the macaroni and more broth, if necessary.