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Pasta and Pepper Soup with Feta

Pasta and Pepper Soup with Feta

  • Makes: 6 servings  
  • Preparation Time: 30 minutes 
  • Cooking Time: 15 minutes 

Ingredients

3/4 cup175 mL small pasta (such as macaroni, shells, soup pasta etc.)

2 tbsp30 mL butter

1 onion, chopped

1 carrot, chopped

2 cloves garlic, chopped

1 sweet red pepper, seeded and chopped

2 tbsp30 mL Robin Hood® All Purpose Flour

2 cups500 mL vegetable or chicken stock

1 1/2 cups375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1/2 tsp2 mL salt

1/2 tsp2 mL dried oregano

2 tbsp30 mL tomato paste

Garnish:

1/2 cup125 mL crumbled feta

1/4 cup50 mL chopped black olives

2 tbsp30 mL chopped fresh dill or parsley

Directions

  1 In a large amount of boiling, salted water, cook pasta until tender. Drain and rinse. Set aside. In the same saucepan, melt butter over medium heat. Add onion, carrot, garlic and pepper and cook for 3 to 4 minutes. Stir in flour and cook 2 to 3 minutes.

  2 Add stock, evaporated milk, salt and oregano. Bring to a boil. Reduce heat and cook 5 minutes, stirring occasionally. Add pasta, tomato paste and reheat.

  3 For the garnish, in a bowl, combine feta, olives and dill.

  4 Serve soup with feta garnish.

Tip(s)

Soup can be cooked, covered and refrigerated one day ahead. Reheat slowly, adding enough extra stock to thin.


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