You may also like
Categories:
olive oil garlic onions carrots cannellini beans tomatoes bay leaf vegetable stock salt ditalini pasta parsley
Viewed: 56 - Published at: 6 years agoIngredients
- 1 Tbsp. olive oil
- 1 tsp. garlic, chopped
- 3/4 cup onions, small dice King Sooper's 1 lb For $0.99 thru 02/09
- 1 cup carrots, small dice Target 2 lb For $3.00 thru 02/06
- 2 cups cannellini beans, soaked
- 1-1/2 cups plum tomatoes, seeded, chopped Safeway 1 lb For $1.29 thru 02/09
- 1 bay leaf
- 3-1/2 quarts vegetable stock
- salt and pepper to taste
- 2 cups escarole, shredded
- 2 cups ditalini pasta, cooked
- 5-1/2 Tbsp. parsley, chopped, divided
- 12 each
- 48 slices POLLY-O Fresh Mozzarella, Ovoline, sliced
Method
- Heat olive oil in stockpot.
- Add garlic and onions and saute until onions are translucent.
- Add carrots and continue to cook until onions are lightly brown.
- Add beans and tomatoes and saute for 5 minutes.
- Add bay leaf and stock.
- Simmer for 45 minutes to 1 hour or until beans are soft.
- Season with salt and pepper and add escarole, pasta and 1-1/2 tablespoons parsley.
- Simmer until pasta is heated through.
- Remove half the soup, puree, and return to remaining soup.
- Mix well.
- Cut top off bread boules.
- Hollow out, rub the inside with olive oil, and toast until lightly browned.
- Fill each toasted bread bowl with 1 cup soup.
- Top each with 4 slices of mozzarella so they slightly overlap the sides of the bread bowl.
- Place under broiler until cheese begins to melt.
- Garnish each with 1 teaspoon chopped parsley.
- Yield: 12 Servings.
