Roman holiday soup Recipe

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Roman holiday soup

Artist:	_	Yield:	6
Categories:	Low-fat, Lunch, Medieval, Roman, Soups & Stews	Rating:	0
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Ingredients:

1	cup	Chopped onion
1 1/2	cup	Sliced carrots
1	tbsp	Olive oil
1 1/2	cup	Sliced green beans
1/2	cup	Uncooked macaroni
6	cup	Defatted chicken broth
1/2	tsp	Salt
14	cup	Tomato paste
2	cl	Garlic, crushed
2	tbsp	Chopped fresh basil or
		- 1 ?tsp dried basil
6	tbsp	Grated parmesan cheese
1	tbsp	Vegetable oil
1	tbsp	Cornstarch
2	tbsp	Cold water
2	cup	Drained, canned or cooked
		- white beans

Procedures:

1	In large saucepan saute" onion and carrots in olive oil until onion is translucent.
2	Add green beans, macaroni, broth and salt.
3	Bring to boil and simmer about 10 minutes or until veggies are tender and macaroni is cooked.
4	In medium bowl, combine tomato paste, garlic, basil and cheese.
5	Slowly whisk in oil.
6	Stir mixture into stew pot.
7	Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly.
8	Stir in white beans and heat through.