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Pasta & White Bean Soup
Chop the onions, garlic, carrots, celery, and herbs. Bring a few teaspoons of water to boil in a large dutch oven or soup pot over medium heat. Once boiling add in the onions and cook for 7-8 minutes or until translucent and just starting to brown. Then add in the carrots, celery, and garlic and cook for 5 more minutes, stirring frequently. If the pan dries out you can add another small splash of . . .
Prep Time: 00:20
Cook Time: 00:25
1 1/2 cups yellow onion, or about one medium onion, diced
4 large cloves of garlic, minced
2 celery stalks, finely diced
1 - 2 carrots, finely diced, optional
1 28 oz can crushed tomatoes
1/2 tablespoon fresh rosemary, finely chopped, or use 1/2 tsp dried
1/2 tablespoon fresh marjoram, finely chopped, or use 1/2 tsp dried
1 tablespoon fresh basil, finely chopped, or use 1 tsp dried
1/4 tsp black pepper, or to taste
1 dried bay leaf
6 cups water, or use vegetable broth if not using bouillon broth paste
1 heaping tsp vegetable bouillon broth paste
1/2 tsp salt or more to taste
2 15 oz cans cannellini beans
3/4 cup whole wheat or gluten-free ditalini pasta
1 - 2 cups fresh chopped spinach, optional
more fresh basil and cashew parmesan for serving, optional
1Chop the onions, then bring a few teaspoons of water to boil in a large dutch oven or soup pot over medium heat. Once boiling add in the onions and cook for 7-8 minutes or until translucent and just starting to brown.
2While the onions are cooking finely chop the carrots, celery, and garlic.
3Then add them to the pot, and cook for 5 more minutes, stirring frequently. If the pan dries out you can add another small splash of water.
4Next, add in the fire roasted crushed tomatoes, broth or water, salt, pepper, and dried herbs. If you're using fresh herbs, we'll add them later in the recipe. Cover and increase heat to medium-high to bring the soup to a boil. Once boiling add in a teaspoon or two of bouillon broth paste if you used water. Stir and then let the soup boil for 10 minutes.
5Add in the white beans, fresh herbs if using, and the pasta. Cook for the time listed on the pasta package directions or about 8 minutes, stirring frequently. Taste and add more salt or pepper if desired. Then remove the bay leaf and serve. Garnish with more fresh basil or cashew parmesan.
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