Roman Holiday Soup
Submitted by charle1
Roman Holiday Soup: a low-fat Italian minestrone with white beans, green beans, macaroni, and a tomato-garlic-basil swirl stirred in at the end. Ready in 40 minutes, topped with Parmesan.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis low-fat Italian soup lands somewhere between minestrone and pasta e fagioli, and it’s done in 40 minutes. Carrots, green beans, and elbow macaroni simmer in defatted chicken broth until just tender, then a tomato paste base punched up with garlic and fresh basil gets whisked in separately and stirred into the pot.
That step matters. Cooking the tomato paste and basil apart from the broth concentrates the flavor before it hits the soup, rather than just dissolving it in. A cornstarch slurry thickens things slightly at the end, and two cups of white beans go in last so they hold their shape. Finish each bowl with grated Parmesan.
Ingredients
Directions
- In large saucepan sauté onion and carrots in olive oil until 2. Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until veggies are tender and macaroni is cooked.
- In medium bowl, combine tomato paste, garlic, basil and Slowly whisk in oil.
- Stir mixture into stew pot. Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly.
- Stir in white beans and heat through.
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