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Recipes - Vegetarian Italian Bean Soup Recipe

Recipe Name

Vegetarian Italian Bean Soup

Submitted by

Sage

Recipe Description

Tasted pretty good. Lots of flavour.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Vegetarian Italian Bean Soup
Ingredients
Amt.	Measure	Ingredient



2 1/2	cups (1" cubes)	pumpkin
2	large (7-1/4" to 8-1/2" long)	Carrots
3	stalks large (11"-12" long)	celery
4	cubes	vegetable bouillon
12	cups (8 fl oz)	water
3	cups	white beans (500g)
16	ounces	pasta shells, small
1/4	cup	olive oil
2	tablespoons	basil

Steps

Sequence	Step

1	Start boiling water. Add boullion cubes. Chop all veggies into little bits. Chuck into boiling water. Add olive oil. Add pasta. Boil for 15 minutes. Add 2 cans of beans (including water). Then chop and add the pepper and eggplant. Add Basil and Pepper to taste

Roasted eggplant and pepper
Ingredients
Amt.	Measure	Ingredient



1	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant
1	large (2-1/4 per lb, approx 3-3/4" long, 3" dia)	Peppers, sweet, red, raw, chopped

Steps

Sequence	Step

1	Put a little olive oil in a flat pan. Cut big strips of eggplant skin. Discard centre of eggplant. Cut big strips of red pepper. Roast on medium heat for about 10 minutes or until it smells nice. Remove from heat, chop it up, and huck it in the soup right before you''re about to serve it.

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