Soup

Description

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 1 (28 ounce) can diced tomatoes
• 2 cups broth
• 1/2 cup canned white kidney beans, drained
• 1/2 cup canned red kidney beans, drained
• 1/2 cup shell pasta
• 2 cups spinach, rinsed and thinly sliced
• ground black pepper to taste

Steps

1. In a large stock pot, over medium-low heat, heat olive oil and saute onion, celery, garlic, and basil until onion is translucent.
2. Add tomatoes, broth, and beans. Simmer for 10 minutes.