- Level
- very easy
Ingredients
- 1 tbps
- Canola oil
- 15 ml
- 1
- Yellow onion
- 125 ml
- 2
- Celery branches
- Diced
- 3
- Garlic cloves
- Chopped
- Salt and pepper
- To taste
- 2 cans
- White or roman beans
- 540 ml
- 2 tbsp
- Apple cider vinegar
- 30 ml
- 1 can
- Diced tomatoes
- 796 ml
- 6 cups
- Chicken broth
- 1,5 litre
- 2 cups
- Dry macaroni
- 500 ml
Preparation
- Step 1
- In a large pot over medium-high heat, heat the oil and sauté the onion with the celery for about 5 minutes.
- Step 2
- Add the garlic and cook for an additional minute. Season with salt and pepper.
- Step 3
- Add the beans, cider vinegar, diced tomatoes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and let simmer for about 10 minutes.
- Tip: Take advantage of this cooking time to prepare your accompaniments.
- Step 4
- Using a slotted spoon, remove about 250 ml (1 cup) of beans and mash them with a fork.
- Step 5
- Return the mashed beans to the pot to thicken the texture. Add the macaroni and cook for about 8-9 minutes, stirring occasionally. Adjust the salt and pepper to taste, and serve immediately.
- Tip: This Italian meal soup is characterized by its very thick texture. If the soup is not eaten immediately after cooking, the macaroni will continue to absorb the liquid and the texture will thicken. When reheating, simply add a little water.
Variation
Original article found on the Fondation Olo website.
