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Roman Holiday Soup (Low Fat)
1 cup of chopped onion
1 1/2 cup of sliced carrots
1 tablespoon of Olive oil
1 1/2 cup of sliced green beans
1/2 cup of uncooked macaroni
6 cups of defatted chicken broth
1/2 teaspoons of salt
1/4 cup of tomato paste
2 cloves of garlic, crushed
2 tablespoons of chopped fresh basil or 1 1/2 tsp dried basil
6 tablespoons of grated parmesan cheese
1 tablespoon of vegetable oil
1 tablespoon of cornstarch
2 tablespoons of cold water
2 cups of drained, canned or cooked white beans |
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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 about 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. Serves 6
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