Cooking with Ceci: Hearty pasta and bean soup

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This pasta and bean soup will warm you on a cold day. (Photo by Ceci Martinez)
This pasta and bean soup will warm you on a cold day. (Photo by Ceci Martinez)

Commentary by Ceci Martinez

Nothing warms better on a cold, chilly winter day than a bowl of soup. This comforting and rustic Hearty Pasta and Bean Soup will make your kitchen smell amazing! Soups are not only good for your body and soul! They are easy, inexpensive, a great way to get more vegetables into your diet, low in calories and travel well in thermos.

Note: Use leafy greens such as kale and spinach to add a more nutritious value to your soup. Add them towards the end of cooking time so they maintain their brightness. Cut vegetables to equal size so pieces will cook all at the same time.

Serves: 5 / Cook: about 25 minutes

Ingredients:

3 tablespoons olive oil

2 large garlic cloves, finely chopped

2 large carrots, finely chopped

1 large onion, finely chopped

1 celery stalk, trimmed and diced

14 oz. can cannellini or butter beans, drained and rinsed

14 oz. can diced tomatoes

4 cups vegetable stock

2 bay leaf

3/4 cup macaroni or any small pasta

1/3 cup frozen peas

1 medium zucchini, finely chopped

2 tablespoons chopped parsley

1/2 cup Parmesan, finely grated

Salt and freshly ground pepper

Directions:

Heat oil in a large pan over medium heat. Add garlic, carrots, onion and celery, and gently cook for 5 minutes or until softened. Stir in the beans and the diced tomatoes, pour in the vegetable stock and add the bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes. Add pasta, peas and zucchini and simmer for another 10 minutes or until pasta is cooked al dente. Stir in parsley, season with salt and pepper. Serve with grated Parmesan cheese.


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