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Raciónes: 4

Ingredientes

Cost per serving $1.42 view details
  • 2 x Cloves garlic, halves
  • 2 Tbsp. Extra virgin olive oil
  • 1 lrg Carrot, pared and coarsely minced
  • 1 lrg Onion, coarsely minced
  • 1 tsp Leaf rosemary, crumbled
  • 4 Tbsp. Tomato paste
  • 3 can (20 ounce. each) white kidney beans, undrained
  • 46 ounce (6 c.) chicken broth
  • 6 ounce Small pasta such as ditali elbows
  • 2 Tbsp. Red wine vinegar

Direcciones

  1. Saute/fry garlic in oil in Dutch oven. When garlic browned (about 10 min throw away). Add in minced carrot and onion saute/fry till they begin to color 3 to 5 min.
  2. Add in rosemary and tomato paste. Add in beans with their liquid, and chicken broth. Simmer, uncovered, 2 min. Add in pasta, stirring to distribute ingredients proportionately. Cover and simmer, stirring occasionally for 8 min or possibly till pasta is al dente (hard). Remove from heat. Let stand, covered, 10 min. Add in salt if necessary. Stir vinegar into soup.
  3. Combine: 1/2 c. grated Parmesan cheese and 1/4 c. finely minced parsley.
  4. Sprinkle over top of soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 479g
Recipe makes 4 servings
Calories 280  
Calories from Fat 70 25%
Total Fat 7.95g 10%
Saturated Fat 1.22g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 706mg 29%
Potassium 656mg 19%
Total Carbs 41.6g 11%
Dietary Fiber 4.6g 15%
Sugars 5.33g 4%
Protein 10.42g 17%
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