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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fresh Basil and Navy Bean Soup Recipe

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This recipe for Fresh Basil and Navy Bean Soup is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. reduced sodium chicken broth
4 oz. dried medium shell pasta
1 (14.4 oz.) can diced tomatoes, undrained
1/4 tsp. crushed red pepper (optional)
1 (15-16 oz.) can navy beans, rinsed and drained
1 c. chopped cooked chicken breast
1 c. fresh arugula
1/2 c. chopped fresh basil
1 T. extra-virgin olive oil
Directions:
Directions:
In a 4-Qt. Dutch oven, bring broth to boiling. Add pasta, undrained tomatoes, and crushed red pepper, if desired. return to boiling; reduce heat. Cover; cook 10 minutes, or until pasta is tender.

Stir in remaining ingredients; heat through. Season to taste with salt and pepper. Top with Parmesan cheese and basil leaves.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Found this in a Better Homes and Gardens magazine. This would be great with Italian bread for a cool weather meal.

 

 

 

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