The original recipe is in the Parragon Comfort Foods cookbook, and I altered it to make it vegetarian and also for simplicity and to work with what I had on hand. I don't usually keep Great Northern beans around, but I sure love cannellini and it served up beautifully in this vegan soup. Now us vegetarians don't have to miss out on a delicious Italian comfort classic!
Provided by the80srule
Categories Stew
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
- Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
- Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
- Season to taste with salt and pepper.
- Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
- Stir in the peas and cook for another 5 minutes.
- Stir in the parmesan cheese.
- If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
- I thought it went nice with some fresh-baked garlic bread!
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