Italian Pasta Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 fresh Basil
- 3 Tbsps olive oil
- 1 ½ cups canned navy bean (drained)
- 2 cups frozen peas
- 2 Zucchini (diced)
- 2 carrots (diced)
- 2 Tomatoes (diced)
- 1 onion (finely chopped)
- 1 stick Celery (diced)
- 1 rosemary
- 2 cloves garlic cloves (crushed)
- 5 cups Pasta shell (or shapes)
- 6 cups water
- salt
- peppers
Preparation steps
1.
Thin out the basil leaves saving 4-6 for garnish, then chop the rest of them.
2.
Heat 3 tablespoons of olive oil in a large pan and then cook off all the chopped vegetables for 10 minutes whilst stirring.
3.
Add the haricot beans, chopped basil, rosemary sprig and whole garlic cloves.
4.
Pour in the water and bring to the boil before turning down to a bubbling simmer. Cook the soup for one hour stirring regularly to avoid the vegetables sticking to the bottom of the pan.
5.
10 minutes before the end of cooking add the pasta shells and mix in well.
6.
Add some salt and pepper, remove the whole garlic cloves and rosemary branch and serve, decorate the servings with a whole basil leaf.
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