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  • Mediterranean Pasta Soup

    Diunggah oleh

    Subadrika Darmadewi
    18 tayangan1 halaman
    This recipe provides instructions for making a Mediterranean pasta soup that serves 8 people. It involves sautéing diced onions in olive oil, then adding water, vegetable broth, spices, garbanzo beans, diced tomatoes, and dilatini pasta to the pot. The soup simmers for 15 minutes total, until the pasta is al dente, then parsley is stirred in before serving.

    Deskripsi Asli:

    A delicious recipe for vegetarian teens

    Hak Cipta

    © Attribution Non-Commercial (BY-NC)

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    DOCX, PDF, TXT atau baca online dari Scribd

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    This recipe provides instructions for making a Mediterranean pasta soup that serves 8 people. It involves sautéing diced onions in olive oil, then adding water, vegetable broth, spices, garbanzo beans, diced tomatoes, and dilatini pasta to the pot. The soup simmers for 15 minutes total, until the pasta is al dente, then parsley is stirred in before serving.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    18 tayangan1 halaman

    Mediterranean Pasta Soup

    Diunggah oleh

    Subadrika Darmadewi
    This recipe provides instructions for making a Mediterranean pasta soup that serves 8 people. It involves sautéing diced onions in olive oil, then adding water, vegetable broth, spices, garbanzo beans, diced tomatoes, and dilatini pasta to the pot. The soup simmers for 15 minutes total, until the pasta is al dente, then parsley is stirred in before serving.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    Mediterranean Pasta Soup

    Prep time: 10 minutes Cook time: 20 minutes, total Recipe makes: 8 servings
    Ingredients:

    2 teaspoons olive oil cup diced onion 1 cups water 2 cups low-sodium vegetable broth (non-vegetarians can use low-sodium chicken broth) teaspoon ground cumin teaspoon ground cinnamon teaspoon ground black pepper 1 can (about 14 ounces) garbanzo beans (chickpeas), drained and rinsed 1 can (about 14 ounces) diced tomatoes cup dilatini pasta (short tube-shaped macaroni) 2 teaspoons chopped parsley

    Equipment and supplies:

    Measuring cups and spoons Large pot for cooking

    Instructions:

    1. Heat the olive oil in a large pot over medium heat. Add the onion and saut until lightly browned. 2. Add the water, low-sodium broth, cumin, cinnamon, pepper, garbanzo beans, and canned tomatoes with their juice. Bring to a boil, then cover and reduce the heat. Simmer for 5 minutes. 3. Add the pasta and stir, then cook for 10 minutes longer or until pasta is al dente (tender but still firm). 4. Stir in the chopped parsley. Serve hot.

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