Recipe - Roman Holiday Soup

1 cup Chopped onion
1 One half cup Sliced carrots
1 tablespoon Olive oil
1 One half cup Sliced green beans
One half cup Uncooked macaroni
6 cup Defatted chicken broth
One half teaspoon Salt
14 cup Tomato paste
2 cl Garlic, crushed
2 tablespoon Chopped fresh basil or
1 One half tsp dried basil
6 tablespoon Grated parmesan cheese
1 tablespoon Vegetable oil
1 tablespoon Cornstarch
2 tablespoon Cold water
2 cup Drained, canned or cooked
white beans

1. In large saucepan saute' onion and carrots in olive oil until onion is
translucent. 2. Add green beans, macaroni, broth and salt. Bring to boil
and simmer about 10 minutes or until veggies are tender and macaroni is
cooked. 3. In medium bowl, combine tomato paste, garlic, basil and cheese.
Slowly whisk in oil. 4. Stir mixture into stew pot. Dissolve cornstarch in
water and stir into soup over medium heat until soup has thickened
slightly. 5. Stir in white beans and heat through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini