Cannellini Soup

Name: Cannellini Soup
Ingredients: 1 cup onion, chopped; 1 cup celery, chopped, including leaves; 14 cup sun-dried tomato packed in oil; 4 cups water; 2 teaspoons chicken bouillon; 1 tablespoon dried parsley flakes; 1 tablespoon sugar; 12 teaspoon fresh ground black pepper; 2 (15 ounce) cans cannellini beans, undrained; 1 cup green beans; 1 cup tiny pasta, such as ditalini or 1 cup Italian pastina; 1 12 cups ham, diced (optional); 1 cup fresh spinach (optional) or 1 cup kale, chopped (optional); 14 cup mushroom, sliced (optional)

14 ingredients

9 steps

Ingredients

1 cup onion, chopped
1 cup celery, chopped, including leaves
14 cup sun-dried tomato packed in oil
4 cups water
2 teaspoons chicken bouillon
1 tablespoon dried parsley flakes
1 tablespoon sugar
12 teaspoon fresh ground black pepper
2 (15 ounce) cans cannellini beans, undrained
1 cup green beans
1 cup tiny pasta, such as ditalini or 1 cup Italian pastina
1 12 cups ham, diced (optional)
1 cup fresh spinach (optional) or 1 cup kale, chopped (optional)
14 cup mushroom, sliced (optional)

Directions

1

In a large Dutch oven, soften onion, celery, and sun-dried tomatoes in oil over Medium Low heat about 7-8 minutes.
2

Add water, bouillon, seasonings, and cannellini beans.
3

Heat through.
4

Add green beans, and pasta.
5

Add additional cooking liquid if necessary.
6

Cook about 10 to 15 minutes until vegetables and pasta are tender.
7

Add ham, greens, and mushrooms.
8

Heat till veggies are wilted, about 5 minutes.
9

Adjust seasoning and serve.