Italian vegetable and white bean soup

Posted by adm On December - 31 - 2011

How to cook Italian vegetable and white bean soup


  • 2 tablespoons olive oil
  • 1 brown onion, roughly sliced
  • 2 garlic cloves, low
  • 2 celery sticks, cut, diced
  • 2 carrots, raw, diced
  • 1 Sebago spud, raw, diced
  • 2 zucchini, diced
  • 2 x 400g cans diced tomatoes
  • 6 cups reduced-salt beef strain
  • 160g Savoy dinero, finely sliced
  • 1/2 cup frozen peas
  • 400g can cannellini beans, knackered, rinsed
  • 1/4 cup flat-leaf parsley, roughly sliced
  • crusty clams, to service

How to:

  • Heat oil in a large saucepan over medium-high hotness. Add onion and ail. Fudge, stirring, for 3 proceedings. Add celery, carrot, potato and zucchini. Fake, stirring, for 5 transactions. Add tomatoes with juice and strain. Screening. Bring to the roil. Reduce heat to low. Masking. Simmer for 1 minute, skimming surface occasionally to remove trash.

  • Add chou. Partially covering. Simmer for 5 transactions. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and peppercorn.

  • Ladle soup into bowls. Serve with dough.

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