And just like that, soup season is here, hurray! I’ve been wanting to make some soup and this one was so quick and easy as I threw it together for dinner last night, not to mention yummy! The recipe comes from “The Cook’s Pyjamas”.
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, pressed
1 carrot, sliced
1 celery stalk, sliced
33 ounces chicken broth
1 bay leaf
1 can diced tomatoes with garlic, basil and oregano, undrained
1 can cannellini beans, drained and rinsed
8 ounces pasta of your choice
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon basil
1 teaspoon oregano
1 Heat olive oil in large pot then add onion and saute until onion starts to soften. Add garlic, carrots and celery and continue to saute until all veggies start to soften.
2 Add chicken stock and bay leaf and bring to a boil then reduce to simmer.
3 Add remaining ingredients and simmer until pasta is cooked through.