This week was a new soup recipe. It was vegetarian, flavorful and downright yummy.
White Bean and Pasta Soup with Basil
1 T. olive oil
2 carrots, sliced
4 garlic cloves, minced
8 C. vegetable stock
1 T. chopped fresh basil
16 oz. chopped tomatoes
3 cans white beans, rinsed and drained
1 zucchini, sliced
1/2 C. small pasta shapes or broken spaghetti
salt, to taste
pepper, to taste
Parmesan cheese, grated
Heat olive oil in soup pot. Saute carrots for 5 minutes, to soften. Add minced garlic and stir for 60 seconds. Add basil, tomatoes and vegetable stock. Bring to boil. Add white beans. Simmer until carrots are tender, about 20 minutes.
Add zucchini and pasta. Cook 10 minutes or until pasta is tender. Add salt and pepper to taste. Top with grated Parmesan after serving.
Of course, you could cook your own white beans to feel even more virtuous and Becky Home-ecky-ish but with the Sunday cookie decorating marathon the three cans of precooked beans made me a little less suicidal. . .or perhaps homicidal. . .tu-da-dae!