1/4 cup extra virgin olive oil
1 carrot, peeled and cut into small cubes
1 celery stalk, cut into small cubes
1 potato, peeled and cut into small cubes
5 cups of vegetable broth or water
2 tablespoons tomato paste
15 oz can of cannelloni beans
1 angel hair nest, or short pasta of your choice
2 tablespoons of minced cilantro
1/2 teaspoon freshly cracked black pepper
Update: It’s still cold. My apartment is still cold. Soup is still everything.
Peel and mince the onion, set aside. Clean the leek, cut into quarters lengthwise and slice. In a medium pot heat up the olive oil on medium heat. Add the onions and leeks when oil is hot enough. Sauté till translucent and turning pretty golden. Add the crushed garlic and cook for 1 minute. Then add the carrots, celery, potatoes, and a good pinch of salt and continue sautéing for another 3 minutes.
Add the broth or water, 1 teaspoon of salt, 1/2 teaspoon of pepper and bring to a boil on high heat. Once boiling, cover, and lower the heat to a simmer. Simmer for 10 minutes.
After 10 minutes, mix in the tomato paste and beans, cover the pot and simmer for 15 minutes.
Crumble the angel hair nest into the soup and cook for 3 more minutes, or until the pasta is al dente. If using a different kind of pasta, cook the pasta in the soup until al dente.
Turn off heat, and mix in the minced cilantro. Taste and add more salt and pepper if needed. Serve and enjoy!
*top the soup with grated parmesan or a squeeze of lemon.
*I usually use zucchini to this recipe as well, but I didn’t have any. If you’re using zucchini, add it when you add the carrot celery and potatoes.
