Lent Soup

READY IN: 4hrs 10mins
SERVES: 6-8
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement