👥4 people
⏲️15m
🕐4h 0m
🍽️starter
An easy Italian soup for a chilly day.
Ingredients
- 2 tbsp. olive oil
- 1 each white onion (chopped)
- 1 stalk celery
- 2 cloves garlic (minced)
- 2 cups chicken stock
- 8 ounces canned plum tomatoes
- 8 ounces canned white beans
- 1 tsp oregano
- Salt and pepper to taste
- 8 ounces pasta (cooked)
Method
- Preheat Egg to 300 degrees Fahrenheit and set up for indirect cooking with a heavy bottomed cast iron.
- Once heated, combine oil, onion, garlic, and celery in pan and sweat until onion is translucent. When the vegetables are ready, add in plum tomatoes and break up into large pieces with a spoon. Then add the chicken stock and oregano and let simmer for 1 hour. Add the beans and simmer for another 30 minutes. After the beans have softened, season with salt and pepper.
- To serve, place cooked pasta in the finished soup and allow to warm then ladle into bowls and enjoy.
