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Summer Garden Bean Soup




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
2 medium carrots, sliced (about 2 cups)
4 cups reduced-sodium chicken or vegetable broth
1 pound elbow macaroni
2 medium tomatoes, seeded and diced (about 2 cups)
2 cloves garlic, minced
1 medium cucumber, peeled, seeded and chopped (about 1 cup), divided
1 can (16 ounces) cannellini beans, drained and rinsed
1/4 cup fresh orange juice
1/2 teaspoon salt
2 tablespoons chopped fresh parsley


Recipe



In a large saucepan, heat oil over medium-high heat. Add carrots. Cook, stirring, until tender, about 7 minutes. Add broth. Bring mixture to a boil. Add macaroni. Reduce heat to medium. Simmer until macaroni is tender, about 6 minutes.

Meanwhile, in a blender or food processor fitted with the metal blade, process tomatoes, garlic, and 1/2 cup cucumber until smooth. Add tomato mixture, beans, orange juice, and salt to saucepan. Cook, stirring, until heated through, about 5 minutes. Ladle soup into individual serving bowls. Sprinkle evenly with remaining cucumber and parsley.