Prep 15 mins
Cook 2 hrs
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!
- 236.59 ml finely minced onion
- 236.59 ml finely minced celery
- 236.59 ml finely minced carrot
- 59.14 ml butter or 59.14 ml olive oil (I used a little light margarine, but olive oil is fine)
- 2 can 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
- 177.44 ml sliced carrot
- 177.44 ml chopped onion
- 177.44 ml sliced celery
- 177.44 ml chopped bell pepper
- 2838.0 ml vegetable broth (I used vegetable base with water)
- 9.85 ml dried parsley
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 2.46 ml dried thyme
- 9.85 ml soy sauce
- 236.59 ml 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.
Excellent! I food processed the first 3 ingredients and it thickened the soup slightly and gave it a lot of flavor. A blender would probably work too. I also substituted beef broth for a bit more heartier flavor. I didn't measure out the olive oil while I was browning the minced ingredients and just used enough to keep it from sticking. It's a very easy recipe and has been a hit in my house.