Tomato Soup with Pasta and Beans
Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 155 |
| pro | 8 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 6 g |
| chol | 3 mg |
| sodium | 553 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 5% |
| vit C | 15% |
| folate | 19% |
-
1 tbsp (15 mL) extra-virgin olive oil
3 oz (90 g) sliced pancetta or bacon, chopped
2 large onions, chopped
8 cloves garlic, minced
2 tsp (10 mL) dried basil
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) hot pepper flakes (optional)
1 can (28 oz/796 mL) ground tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
6 cups (1.5 L) chicken or vegetable stock
2 bay leaves
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) orzo or other small soup pasta (such as stelline or ditalini)
3 cans (each 19 oz/540 mL) red kidney beans, drained and rinsed
Garnish:
1 tsp (5 mL) chopped fresh parsley (per serving)
A few shavings of Parmesan cheese or 1 tsp (5 mL), grated (per serving)
Preparation:
In large pot, heat oil over medium-low heat; fry pancetta until crisp, 8 minutes.
Add onions, garlic, basil, oregano, and hot pepper flakes (if using); fry over medium heat until softened, 5 minutes.
Add tomatoes, tomato paste, stock, 4 cups (1 L) water, bay leaves, pepper and sa< bring to boil over high heat. Add orzo and kidney beans. Remove from heat. Let stand until orzo is tender, about 10 minutes. Discard bay leaves. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.
Garnish: Top each bowl with fresh parsley and Parmesan cheese.
Source
Canadian Living Magazine: February 2004
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