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