AMORE® ROMAN BEAN AND PASTA SOUP
Instead of grated cheese, this hearty Roman-style bean soup gets an unusual finishing touch of with a swirl of Amore Pesto Paste.
Cook the onion in the olive oil over medium heat for 5 minutes, in a large saucepan. Stir in the celery and cook 5 minutes more. Add the garlic and tomato pastes, beans, broth, and water. Bring the soup to a simmer and cook 10 minutes, stirring occasionally and mashing the beans with the back of the spoon. Season to taste with salt and pepper. Add the pasta and cook 8 to 10 minutes more or until the pasta is tender. Stir in Amore Pesto Paste, if using. Serve hot.
1 medium onion, finely chopped
2 TBSP olive oil 1 celery rib, finely chopped
2 TBSP Amore Garlic Paste or 2 large garlic cloves, finely chopped
2 TBSP Amore Tomato Paste
2 cans (15.5 ounces each) cannellini or Great Northern beans, drained and rinsed
1 cup low sodium chicken broth
2 cups water
1 cup elbow pasta
2 teaspoons Amore Pesto Paste.