ater to a boil. Add elbow pasta to the boiling water and
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
hred the cheese.
Cook elbow pasta , drain and set aside.While
f the skillet into the soup pot.
Season lightly with
Preheat oven to 400\u00b0F.
Melt margarine in medium ovenproof skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
Cook 3 minutes or until hot.
Press mixture down in skillet to form even layer.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
o a boil; stir in elbow macaroni. Cook until still firm
oil over high heat. Add pasta and cook for 8 mins
ore minutes.
Add the pasta and bring to a light
eanwhile, boil water for pasta; cook pasta and drain.
Remove sausage
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
Saute ground beef.
Drain.
Add everything else and simmer until tender.
Add pasta; cook approximately 15 minutes or until pasta is done.
Recipe makes 5 (2-cup) servings.
Heat oil in a medium soup pot and saute the garlic for 1 minute.
Add leeks and shiitake, and saute 1 to 2 minutes.
Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
In skillet, saute green pepper, onion, garlic and basil in oil.
Cook macaroni in boiling water with 1/4 teaspoon salt for 10 minutes or until tender.
(Do not drain).
Add green pepper mixture, canned soup and beans to macaroni and water.
Mix well; heat thoroughly.
Season to taste.
Add lemon juice.
Makes four servings.
Heat oil in a large saucepan on medium heat. Cook onion, celery, carrot, garlic, oregano and red pepper flakes, stirring, for 8 mins or until vegetables are just tender.
Add 4 cups water and stock to the pan; bring to a boil. Add pasta; reduce heat to low. Simmer, uncovered, stirring occasionally, for 12 mins or until pasta is tender. Stir in parsley.
Divide spinach between bowls. Ladle soup over the top.
Cook pasta in saucepan of boiling water according to package directions; drain.
Meanwhile, combine stock, 2 cups water, galangal, ginger, lime leaves and lemongrass in large saucepan; bring to a boil. Boil, uncovered, about 5 mins or until reduced by a quarter. Add lemon juice, fish sauce, sambal and shrimp. Reduce heat to low; simmer, uncovered, until shrimp just change in color. Remove from heat. Discard lime leaves. Add chili pepper and cilantro.
Divide pasta and shrimp mixture among serving bowls. Ladle soup over the top.
Bring to a boil. Add pasta and reduce heat to medium
In a soup kettle, cook beef over medium heat until no longer pink; drain.
Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix, and seasonings; bring to a boil.
Reduce heat; simmer, uncovered for 1 hour.
Stir in macaroni, beans and green pepper; heat though.
Discard bay leaves before serving.
In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
Season with salt and pepper to taste.
Add the lemon juice.
Sprinkle with anchovies, if used.
Saut beef and drain on paper towel; press out any grease. Place in very large soup pot. Add remainder of ingredients in order given, ending with cabbage. Simmer until done, about 1 1/2 hours.