Made this soup a couple of weeks ago and my husband really liked it. It was easy to make, healthy and it makes aLOT!
- 2 quarts (8 cups) vegetable broth
- 1 14.5 ounce can petite-diced tomatoes
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 celery stalk, diced (I omitted)
- 1 peeled carrot, diced
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes
- 2 cans (15 ounces each) small white beans, not drained (Great Northern or white kidney beans, for example)
- 8 ounces frozen green peas
- 8 ounces coarsely chopped escarole (I couldn’t get escarole so I used about 4 ounces of fresh spinach, chopped)
- 1 cup bite-sized pasta
- sprinkle of salt & pepper
Microwave broth and tomatoes together on high until steaming, about 5 minutes.
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; sauté till tender, about 5 minutes. Add Italian seasoning and red pepper; sauté until fragrant, about one minute. Add broth mixture and remaining ingredients; cover and bring to a simmer.
Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender, about 15 minutes. Serves eight (maybe more than that – it makes a LOT).
From Runners World Magazine, May 2012