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A hearty soup that every true balabusta must have in her arsenal. It’s filling, rich in flavor, and downright delicious.
2 tablespoons Bartenura Olive Oil
1 large onion, diced
1 large carrot, diced
1 large celery stalk, sliced thinly
1 clove garlic, crushed
7 cups water
1 and 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon basil or 1 cube Dorot Gardens Frozen Basil
black pepper, to taste
1 tablespoon beef bouillon powder
1 medium zucchini, diced
1 15-ounce (425 grams) can diced tomatoes
1/4 cup elbow macaroni
5 ounce (141 grams) frozen spinach, defrosted
15 ounces (425 grams) Tuscanini Red Kidney Beans, drained
1 10-ounce (283 grams) can small white beans, drained
In a six quart pot over medium-high heat, heat olive oil.
Sauté onion, carrot, celery, and garlic until lightly browned (about 15 minutes), stirring occasionally.
Add water, salt, oregano, basil, pepper, and beef bouillon.
Raise heat and add zucchini and diced tomatoes with liquid.
Bring to a boil, and then stir and reduce heat to low.
Cover and simmer for 30 minutes.
Add macaroni, spinach, and beans, and cook for an additional 15 minutes until the macaroni is very tender.
Photography: Daniel Lailah Styling: Amit Farber
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