Tuesday, February 9, 2010

Veganly Italian Cannellini Bean Soup

A whole jar of peppers makes a pretty spicy soup, adjust as you like.

2 Tbsp olive oil
1 onion
1 potato
1 jar pepperoncini peppers
1 tsp thyme
1 can diced tomatoes
2 cans broth
1 cup short pasta
1 can cannellini beans, rinsed and drained

Gently heat oil over low heat as you dice the onion and potato, adding them to the pan as they are diced. Stem, slice, rinse, and drain peppers & add them to the pot. Turn up the heat to medium high and saute until golden, about ten minutes. Add thyme and stir until fragrant. Add tomatoes and broth, and bring pretty much to a boil. Add pasta, beans, and a bit more water if it seems too thick & boil for ten minutes or until pasta and potatoes are done.

Per 1/4 recipe, 337 calories

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