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Ingredients:
- 2 medium carrots
- 1 small zucchini
- 2 small tomatoes, chopped
- 2 ribs celery, sliced
- 2 cloves garlic, minced
- 2 cans (14-15 oz.) chicken broth
- 1 can (15-19 oz.) red kidney beans rinsed and drained
- 2 tbsp. Worcestershire sauce
- 1 pkg. (9 oz.) frozen tortellini pasta, thawed
- 2 tbsp. olive oil
- ½ c. water
- grated Parmesan cheese
Directions:
- Heat oil in 6-quart saucepan on medium-high heat.
- Add vegetables and garlic.
- Cook and stir for 5 minutes or until vegetables are crisp-tender.
- Add chicken broth, water, beans and Worcestershire sauce to the vegetable mixture.
- Heat to boiling.
- Stir in pasta and return to boiling.
- Cook 5 minutes or until pasta is tender, stirring occasionally.
- Serve and top with grated Parmesan cheese.
Italian Pea and Potato Soup
Ingredients:
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1 cup of peas, fresh or frozen
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2 cup of potatoes, peeled and diced
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2 garlic gloves, chopped
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1 1/2 cups of vegetable broth
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2 cups of water
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salt and pepper
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3 tbsp of olive oil
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2 tbsp of Parmesan cheese, grated
Directions:
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Sautee the garlic in the oil in a deep pan for 3 minutes.
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Add the potatoes, peas and wine.
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Simmer for 6-8 minutes.
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Add the vegetable broth and water.
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Simmer for another 6 minutes.
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Empty the pan’s contents into a food processor and puree until all the ingredients are well blended.
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Add Parmesan cheese and salt and pepper to taste.
Serves 4 persons
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