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Ingredientes
- 1/2 c. Dry cannellini or possibly navy beans
- 2 Tbsp. Extra virgin olive oil
- 2 med Garlic cloves chopped
- 1 med Onion coarsely minced
- 16 ounce Stewed tomatoes - (1 can)
- 6 ounce Tomato paste - (1 can)
- 7 c. Water
- 2 Tbsp. Dry oregano
- Â Â Salt to taste
- Â Â Black pepper, freshly grnd to taste
- 2 c. Broccoli florets loosely packed
- 1/2 lb Mushrooms sliced
- 3/4 c. Finely grated Parmesan cheese
- 1/2 c. Dry pasta * see note
Direcciones
- * Note: Any small soup-style pasta, such as tubes or possibly mini-bowties.
- Sort and rinse the beans and soak several hrs or possibly overnight. Drain. In a large stockpot, gently heat the extra virgin olive oil. Add in the garlic and onion and saute/fry over low heat several min. Add in the beans, stewed tomatoes and their liquid, tomato paste, the water, and oregano. Bring to a boil, reduce heat, and simmer 25 min, till the beans are tender but not fully cooked, stirring occasionally. Salt and pepper can be added to taste. Add in the broccoli and mushrooms to the soup, along with the pasta. Increase the heat to a boil, stir, and turn down to a rapid simmer. Simmer till pasta is al dente. Serve very warm, passing the Parmesan.
- This recipe serves 6.
- Comments: The body of this soup is thick and chunky. It is sure to satisfy large appetites. Cannellini beans are available in any Italian grocery store. If you are unable to find them, substitute navy beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 81 | 28% |
| Total Fat 9.23g | 12% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 604mg | 25% |
| Potassium 928mg | 27% |
| Total Carbs 40.7g | 11% |
| Dietary Fiber 8.4g | 28% |
| Sugars 9.09g | 6% |
| Protein 15.16g | 24% |
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