Summer Garden Bean Soup
Serves 6
- 1 tablespoon olive oil
- 2 medium carrots, sliced (about 2 cups)
- 4 cups reduced-sodium chicken broth
- 1 pound elbow macaroni
- 2 medium tomatoes, seeded and diced (about 2 cups)
- 2 cloves garlic, minced
- 1 medium cucumber, peeled, seeded and chopped (about 1 cup), divided
- 1 can (16 ounces) cannellini beans, drained, and rinsed
- 1/4 cup fresh orange juice
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- In a large saucepan, heat oil over medium-high heat. Add carrots. Cook, stirring, until tender, about 7 minutes. Add broth. Bring mixture to a boil. Add macaroni. Reduce heat to medium. Simmer until macaroni is tender about 6 minutes.
- Meanwhile, in a blender or food processor fitted with the metal blade, process tomatoes, garlic, and 1/2 cup cucumber until smooth.
- Add tomato mixture, beans, orange juice, and salt to saucepan. Cook, stirring, until heated through, about 5 minutes. Ladle soup into individual serving bowls. Sprinkle evenly with remaining cucumber and parsley. Serve immediately.
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