Fall is in the air! Well, at least it is where I live :). It's not exactly time to pull out the heavy coats and sweaters but I am loving the fact that the mornings are nice and crisp and the days are just beautiful. This type of weather always makes me want to make soup and this is the latest favorite at our house. Serve it with some nice crusty bread and a salad and you're good to go! Enjoy!
Ingredients:
Olive oil
1 medium onion, diced
1 zucchini, chopped
14-oz. Italian-style green beans, drained
1 stalk celery, diced
5 cloves garlic, minced
32-oz. beef stock
1 can kidney beans, drained
1 can great northern beans, drained
14-oz. can diced tomatoes with juice
1 small carrot, shredded
3 oz. tomato paste
1/2 tsp. oregano
1/2 tsp. dried basil
1 tsp. garlic powder
1 tsp. onion powder
1 bay leaf
1 1/2 c. hot water
1 1/2 c. farfalle pasta
Salt and pepper to taste
Heat olive oil over medium heat in a stockpot.
Saute onion, celery, zucchini, and carrots until onions are clear.
Add garlic, green beans, and tomato paste; Stir.
Add beef stock and hot water; Stir.
Add tomatoes, beans, and spices.
Bring to a boil.
Reduce heat, then cover and simmer for 45 minutes.
Remove bay leaf.
Add pasta and cook for an additional 30 minutes.
