4 cups .5 can cannellini beans drained and rinsed canned
1 cup carrots sliced ()
1 cup large-diced celery
12 cups chicken stock see
3 cups fusilli cooked
6 basil leaves fresh sliced
0.3 cup parsley leaves fresh minced
0.5 cup garlic minced
4 tablespoons olive oil
1.5 cups onions chopped
2 tablespoons oregano leaves fresh minced
1 cup parmesan grated
5 cups barbequed pulled pork cooked
1 cup roasted pepper diced red
8 servings salt and pepper black freshly ground
4 cups rough tomatoes red chopped
Equipment
pot
Directions
In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking.
Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.
