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Prepare the Soup

  • Olive oil 15.0 ml
  • Chopped onion 75.0 g
  • Garlic clove, minced 3.0 each
  • Carrots, diced 150.0 g
  • White beans, canned, rinsed, drained 470.0 g
  • Zucchini, diced 150.0 g
  • Small pasta (ditilini), uncooked 100.0 g
  • Parsley, fresh, flat-leaf, chopped 15.0 g
  • Escarole or spinach, fresh 50.0 g
  • Parmesan cheese, grated 25.0 g
  • Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 2.0 liter, prepared
  • Thyme, dried 1.0 ml
  • Lemon rind, grated 2.0 ml
  • Crushed red pepper 1.0 ml
  • Salt 3.0 ml
  • Kidney beans, crushed, 470 g can(s) 1.0 can
  1. Prepare the Soup

    • Heat oil in pan over medium heat. Add onion, thyme, garlic and carrots. Sauté for 5 minutes.
    • Add beans and Knorr® Ultimate Chicken. Bring to a boil. Cover, reduce heat and simmer for 15 minutes.
    • Add remaining ingredients except for escarole or spinach. Cook for 15 minutes or until the pasta is done.
    • Add escarole or spinach. Sprinkle with cheese if desired.
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