LENT SOUP
One of my old neighbors used to make this veggie, beans and noodle soup - similar to minestrone but different too. I'm not Italian, so I don't know how or what it is properly called, but we call it Lent soup since it works perfectly for meatless Fridays during Lent. All three of my picky children love it when its time to make Lent soup and it tastes better the next day! This is really quick to throw together, but it does need to simmer for a few hours so plan on starting it by around noon if you want to eat it for dinner. Store leftovers covered in fridge. The pasta will absorb all the extra yummy broth so if you want it soup-like, you'll have to add extra water before re-warming (we leave it alone and just eat it like a thick pasta the next day!).
Provided by HSingARMYmom
Categories Beans
Time 4h10m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
- Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
- Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
- Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
Nutrition Facts : Calories 399.8, Fat 1.8, SaturatedFat 0.3, Sodium 1594.9, Carbohydrate 83.6, Fiber 9.2, Sugar 14.3, Protein 13.9
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