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10 servings
Ingredients:
6 potatoes, peeled and cubed6 carrots, chopped4 stalks celery, chopped1 onion, chopped2 cloves garlic, minced1 (15 ounce) can kidney beans3/4 cup tomato paste2 1/2 quarts water1 1/2 cups seashell pasta1 teaspoon dried oregano1 teaspoon dried basil salt and pepper to taste
Instructions:
In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water.Cook over medium heat until all the vegetables are tender.Transfer soup to a food processor or blender and puree until smooth.Return soup to pot and stir in pasta.If desired add additional water to thin soup.Stir in the oregano and basil.Season to taste with salt and pepper.Cook over medium heat unitl pasta is al dente.Serve hot topped with freshly grated Romano.
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