Prep 10 mins
Cook 30 mins
A super easy & thick "vegetarian" soup that involves absolutely no hand chopping if you have a food processor. Most of the items will already be in your cupboard. My best friend & I swap soups all winter, and this is her favorite by far.
- 2 -3 large garlic cloves, peeled
- 1 bunch green onion, trimmed (scallions)
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 2 (15 1/2 ounce) cans white beans (I use either Northern or cannellini)
- 4 cups chicken broth (32 oz. box) or 4 cups vegetable broth (32 oz. box)
- fresh basil (can use dried)
- 4 ounces small shell pasta (or substitute elbows or ditalini)
- grated parmesan cheese
- ground pepper
- Process the garlic & the trimmed green onions (white part only) in a Cuisinart. Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan. Run the tomatoes (don't drain) through the processor slightly & add to the pan, stirring until the mixture is softened. Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking. Add the broth & blend very well. Simmer on low for 20 minutes.
- I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot. Towards the very end of the 30 minutes, add the basil and freshly ground pepper to taste.
- Top w/the grated cheese after ladling the soup into serving bowls.
- Note: use vegetable broth in case you want to do a totally vegetarian soup. However, I usually prepare it with chicken broth. Try it both ways & see which you prefer!
This is a delicious, thick soup that to make truly vegetarian I prepared with vegetarian soup stock. Made for Spring Pick-a-Chef.