Inspired by The Little Paris Kitchen By: Rachel Koo. A great soup for a cold night- love it because it is vegetarian :)
You can make your own pesto or use store bought for this recipe.
INGREDIENTS:
3 TBSP of Olive Oil
1 Onion diced
4 Cloves of Garlic Crushed into a Paste
2 Sprigs of Thyme
2 Bay Leaves
4 TBSP Tomato Paste
2 Carrots Diced
2 Zucchinis Diced
1/2 can of Quartered Green Beans
1/2 can of Cannellini Beans (drained and rinsed)
8 cups of Boiling Water
1 TBSP of Salt
1 pinch of Sugar
1 Pinch of Pepper
2/3 of a cup of Farfalline (mini bowtie pasta)
1/2 Cup Pesto
DIRECTIONS:
Start by coating your pot with the Olive Oil. Add in the Onion and Garlic Paste. Cook for about 5-10 minutes over medium high heat. Add in Thyme, Bay Leaves, Tomato Paste, Carrots, and Zucchini. Cook for about 15-20 minutes stirring occasionally so it doesn’t stick. Add in Green Beans and Cannellini Beans, along with the Boiling Water. Bring soup to a boil. Add in Pasta. Cook for about 10 minutes or until pasta is al dente. Stir in Salt, Sugar, and Pepper. Cook until flavors are combined (about 5-10 minutes). Serve in bowls top with 1 TBSP of Pesto. Enjoy!
Serves 6 to 8 people.