The Coconuts Recipe Corner: Country Bean, Pasta & Vegetable Soup

 Country Bean, Pasta & Vegetable Soup

By Lisa Starr, Meatland, Israel 

www.meatland.net

I have 'almost instant' dishes in my recipe repertoire especially for these short-of-time Sunday evenings, and this hearty Country Bean, Pasta & Vegetable Soup is most definitely one of them.

Made with the most basic vegetables and pantry ingredients, using a can of beans instead of soaking and cooking legumes is a clever short cut, and allows you to speedily enjoy a substantial meal-in-bowl on a budget.

Make it Country Vegetable Soup for weeknight dinners and make the most of the daylight hours to marvel at Mother Nature.

Ingredients

2 tablespoons olive oil
2 large onions, chopped
1 teaspoon crushed garlic
3 - 4 carrots, diced 
3 sticks celery, including some leaves, sliced
8 cups chicken/vegetable stock
1/2 cup tomato paste (not just crushed tomatoes)
1/3 cup chopped parsley
1 teaspoon salt
1 teaspoon sugar
1 can baked beans in tomato sauce 

1 cup small pasta, uncooked
1 teaspoon dried oregano
2 cups (750 ml) sliced spinach leaves OR frozen green beans
1/3 cup Kiddush wine ( sweet wine ) 

Directions:

1: Heat the oil, add onions and garlic, and cook till softened but not browned.
2: Add carrots and celery and toss for a few minutes then add stock, tomato paste, salt and sugar, and simmer covered for 25 minutes until vegetables are cooked.
3: Add remaining ingredients - apart from wine - and simmer for a further 2 minutes stirring occasionally to prevent sticking then stir in wine and serve.

COOK'S NOTES:  This soup is made even more delicious with a spoonful of pesto swirled into each bowlful or grated Parmesan cheese. 

Enjoy

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