Prep time: 15 min Cook Time: 35 min Yield: 8 servings
- Extra Virgin Olive Oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/2 cup green peas, thawed and rinsed
- 3 1/2 cups tomato juice
- 4 cups low-sodium chicken broth
- 1 can (15-oz) low-sodium kidney beans, drained and rinsed
- 1 cup pasta (I used penne pasta)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese, for garnish
1. In a large pot, heat olive oil (about 2 tbsp) over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and allow garlic to soften and the flavours to mix. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green peas. Cook for 3 more minutes.
2. Add the tomato juice and chicken broth and bring to a boil. Simmer for 10 minutes at medium-low heat, stirring occasionally. Add kidney beans and pasta and cook until pasta is tender. Season with salt, pepper, oregano and basil.
3. Pour soup into bowls and serve hot, topped with a sprinkle of Parmesan cheese.
Use 1 28-oz can crushed or diced tomatoes instead of tomato juice.
Use green beans instead of green peas.
Pasta variation: Penne, rotini, elbow macaroni, small shells
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