Italian Penicillin Soup
Equipment
- Large pot or Dutch oven
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Wooden spoon or ladle for stirring
- Ladle for serving
Ingredients
- 1 cup cannellini beans: cooked or canned
- 1 cup small pasta: ditalini or orzo
- 2 tablespoons olive oil
- 1 medium onion: chopped
- 2 cloves garlic: minced
- 2 carrots: diced
- 2 celery stalks: diced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a huge pot, warmth olive oil over medium warmth. Add onions, carrots, and celery, sautéing until softened (about 5 minutes). Stir in garlic and prepare dinner dinner for every other minute.
- Add Broth and Beans: Pour in the broth and add the cooked cannellini beans, thyme, and bay leaves. Bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the pasta and cook according to package instructions until al dente. Stir occasionally.
- Season and Serve: Remove bay leaves, season with salt and pepper to taste, and serve hot, garnished with fresh parsley.
