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Sauteed Pasta Soup

Sauteed Pasta Soup recipe image
This Italian main features Quarts water, Celery stalk, finely diced, Medium carrot, quartered lengthwise and diced. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 239.9
Description
This Italian main features Quarts water, Celery stalk, finely diced, Medium carrot, quartered lengthwise and diced. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/2 Quarts water
  • 1 Celery stalk, finely diced
  • 1 Medium carrot, quartered lengthwise and diced
  • 1 Medium onion, peeled and thinly sliced lengthwise
  • 3 Medium allâÂÂpurpose potatoes, peeled and diced
  • 1/4 Head of broccoli, cut into small florets
  • 1 Small zucchini, quartered lengthwise and diced
  • 1 Small yellow squash, quartered lengthwise and diced
  • 1 cup Peas
  • 1/2 Lb. spinach, washed and stems removed
  • 1 Oz. can Red Kidney Beans, washed and drained
  • 1 Oz. can Canelinni Beans, washed and drained
  • 1 Oz. can Chick Peas, washed and drained
  • 1 Cup Tubettini, Orzo, or small shell pasta
Directions
  1. 1
    Rind from a piece of Parmigiano (if available) Approx.
  2. 2
    oz.
  3. 3
    green beans, cut into 1 inch lengths Approx.
  4. 4
    oz.
  5. 5
    yellow beans,
  6. 6
    cut into 1 inch lengths Salt & freshly ground black pepper to taste Freshly grated Parmigiano Put the carrot, celery, onion, garlic, parsley and sage in the food processor and pulse about ten times for one second each pulse.
  7. 7
    Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom.
  8. 8
    At the same time, start another large pot filled with six or more quarts of water on high
  9. 9
    heat , for the pasta.
  10. 10
    Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they're thoroughly wilted and slightly golden in color.
  11. 11
    Add the water, stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan.
  12. 12
    Add the celery, carrot, onion, potatoes, broccoli, and if you have one,
  13. 13
    add the rind from the Parmigiano.
  14. 14
    Bring the pot to the simmer, and cook gently

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 239.9kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 102.0mg5%
Total Carbohydrate 47.5g16%
Dietary Fiber 13.5g54%
Sugars 11.8g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, beans, blending, broccoli, canelinni, carrot, celery, chick, cut, diced, drained, finely, florets, head, italian, kidney, lengthwise, main, medium, onion
Read it online: https://www.chefs-mate.com/recipe/sauteed-pasta-soup-2/