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1 cup Onion, Chopped
1½ cup Carrots, Sliced
1 tablespoon Olive Oil
1½ cup Beans, Green Sliced
½ cup Macaroni, Uncooked
6 cup Chicken Broth
½ teaspoon Salt
4 tablespoon Tomato Paste
2 Garlic Cloves, Crushed
2 tablespoon Basil, Fresh Chopped
6 tablespoon Parmesan Cheese, Grated
1 tablespoon Vegetable Oil
1 tablespoon Cornstarch
2 tablespoon Water, Cold
2 cup Beans, White
In large saucepan saute onion and carrots in olive oil until onion is translucent. Add green beans, macaroni, broth and salt. Bring to boil and simmer 10 minutes or until veggies are tender and macaroni is cooked. In medium bowl, combine tomato paste, garlic, basil and cheese. Slowly whisk in oil. Stir mixture into stew pot.
Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly. Stir in white beans and heat through.
1½ cup Carrots, Sliced
1 tablespoon Olive Oil
1½ cup Beans, Green Sliced
½ cup Macaroni, Uncooked
6 cup Chicken Broth
½ teaspoon Salt
4 tablespoon Tomato Paste
2 Garlic Cloves, Crushed
2 tablespoon Basil, Fresh Chopped
6 tablespoon Parmesan Cheese, Grated
1 tablespoon Vegetable Oil
1 tablespoon Cornstarch
2 tablespoon Water, Cold
2 cup Beans, White
In large saucepan saute onion and carrots in olive oil until onion is translucent. Add green beans, macaroni, broth and salt. Bring to boil and simmer 10 minutes or until veggies are tender and macaroni is cooked. In medium bowl, combine tomato paste, garlic, basil and cheese. Slowly whisk in oil. Stir mixture into stew pot.
Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly. Stir in white beans and heat through.
