Friday, February 6, 2009

Another Vegetarian Dinner

Here is another great recipe for my vegetarian and meat-eating friends alike. This bean and pasta soup was perfect last night because it was so chilly out. Check out my food styling below in the photo of the finished dish! (I need some more practice.)

Bean and Pasta Soup
1 and 1/2 cups dried pasta (I used pasta ruffles, but you could use any short pasta like macaroni)
1 Tbsp olive oil
1 Tbsp dried basil, thyme or oregano (or combination of any of those)
3 cloves garlic, minced
2 stalks celery, sliced
2 medium carrots, sliced
1 onion, chopped
1 (15 ounce) can red beans, drained and rinsed
1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can black-eyed peas, drained and rinsed
3 (14 and 1/2 ounce) cans vegetable broth
salt and pepper
fresh parmesan cheese

Bring a pot of water to boil. Salt and add the pasta.

In a large pot, heat the oil over medium-high heat. Add the garlic and dried spices. Cook for 1-2 minutes. Stir in remaining ingredients except pasta. Continue cooking, stirring occasionally, until soup is heated through and flavors blend together, about 15 minutes.

Drain the pasta and add to the soup. Serve the soup topped with a sprinkle of parmesan cheese. Serves 8.



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