Romano Bean Vegetable Soup




1 tablespoon olive oil

1 chopped onion

2 minced cloves of garlic

2 chopped celery stalks

2 chopped carrots

5 cups chicken stock

1 cup  water

1 can (28 oz)  diced plum tomatoes

½ teaspoon dried oregano

3/4 cup small pasta, cooked

16 oz frozen romano beans, partially defrosted

1 (15-ounce) can chickpeas, drained and rinsed

1/4 teaspoon each salt and pepper

Grated Parmesan cheese



In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Cook pasta in boiling salted water until al dente. Drain.  Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.

Serve sprinkled with Parmesan cheese.

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