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Ingredientes
- 1 tsp extra virgin olive oil extra virgin olive oil spray
- 1/4 c. chopped red onion
- 1/4 c. chopped celery
- 2 c. bunch of broccoli minced
- 1/4 c. diced red bell pepper
- 1 c. minced green beans (bite size)
- 3 c. defatted low-sodium vegetable broth preferably fresh
- 1/2 Tbsp. chopped fresh sage
- 1/4 tsp coarse salt
- 1/8 tsp pepper
- 1 pch red pepper flakes
- 1/4 c. tubettini (tiny tubular pasta)
- 15 ounce canned cannelini beans rinsed
- 1 Tbsp. minced fresh herb(s) (basil, thyme and/or possibly oregano)
- 4 tsp freshly grated Parmesan cheese
Direcciones
- 1. Spray a heavy 3 to 4-qt pot. Add in extra virgin olive oil and heat over medium-low heat. Add in onion and celery and cook, stirring frequently, till vegetables are limp, 4 min (to develop flavor; add in a Tbsp. of broth to prevent scorching, if necessary). Add in broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes. Bring to a boil.
- 2. Add in tubettini; bring to a boil. Reduce heat to medium high and cook, uncovered, till the pasta is barely al dente, about 7 min. Add in beans and herbs; continue cooking till pasta is cooked, about 5 min. Reduce heat to lowest setting; cover and keep hot before serving or possibly serve immediately. Transfer to bowls; sprinkle each with 1 tsp parmesan cheese and serve with crusty bread.
- TIP - I make broth in 1-qt batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc. I add in tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed, peppercorns; steep till flavorful. Strain. The broth varies depending on the scraps and season. -pat
- Yield: 5 c.
- NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup which can be prepared in less than 30 min. REVIEW: Easy to prepare soup; light. The taste depends on the quality of the broth (see tip). Suggest slowly sweating the onion and celery to develop more flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 5 servings | |
| Calories 283 | |
| Calories from Fat 22 | 8% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 169mg | 7% |
| Potassium 1745mg | 50% |
| Total Carbs 35.63g | 10% |
| Dietary Fiber 15.3g | 51% |
| Sugars 13.13g | 9% |
| Protein 33.58g | 54% |
