Roman holiday soup

6 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
1½ cup Sliced carrots
1 tablespoon Olive oil
1½ cup Sliced green beans
½ cup Uncooked macaroni
6 cups Defatted chicken broth
½ teaspoon Salt
14 cups Tomato paste
2 cloves Garlic, crushed
2 tablespoons Chopped fresh basil or 1 1/2 tsp dried basil
6 tablespoons Grated parmesan cheese
1 tablespoon Vegetable oil
1 tablespoon Cornstarch
2 tablespoons Cold water
2 cups Drained, canned or cooked white beans

Directions

1. In large saucepan saute' onion and carrots in olive oil until onion is translucent.

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.

3. In medium bowl, combine tomato paste, garlic, basil and cheese.

Slowly whisk in oil.

4. Stir mixture into stew pot. Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly.

5. Stir in white beans and heat through.

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