Page 97 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Easy Dinnertime Soup
This soup is quick to make, packed with healthy ingredients, and ultra-comforting on a cold winter night.
Difficulty
Prep time
20 minutes
Cook time
45 minutes
Preparation
• Heat olive oil in a large pot. Add onions and garlic and cook until soft.
• Add potatoes, carrots, and celery. Continue cooking, stirring occasionally. Add tomatoes and cook for 3 minutes.
• Pour in chicken or vegetable stock and add bay leaf, thyme, salt, and pepper.
• Bring soup to a boil and let simmer over low heat for 30 minutes. Add chickpeas, kidney beans, and pasta, and cook for another
15 minutes until pasta is al dente.
• Before serving, remove bay leaf. Keep soup in the refrigerator for up to a week.
Ingredients
Serves 8
• 3 tbsp (45 ml) olive oil
• 2 onions, finely chopped
• 1 clove garlic, minced
• 2 medium potatoes, peeled and diced
• 4 carrots, thinly sliced into rounds
• 4 celery stalks, thinly sliced
• 6 cans of diced tomatoes - 26 oz (796 ml) • 10 cups (2.5 L) chicken or vegetable stock • 1 bay leaf
• 1⁄2 tsp (2.5 ml) dried thyme
• 1 tsp (5 ml) salt
• 1⁄2 tsp (2.5 ml) pepper
• 1⁄4 cup (60 ml) canned chickpeas, drained • 1⁄2 cup (125 ml) red kidney beans
• 1⁄2 cup (125 ml) macaroni or shell pasta
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