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dutch oven cooking
 

Bow Tie Soup Dutch Oven Recipe

Ingredients:
1 onion
4 carrots
2 stalks of celery
3 Tbsp olive oil
6 cups water, separated
2 15-ounce cans Cannellini Beans, or other white bean
1 15-ounce can petite diced tomatoes
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
2 cups farfalle (bow tie shaped), or other small fancy pasta
2 scallions or chives
Instructions:
Dice onion, carrot, and celery to make about 1 1/4 cups of each.
Heat 3 tablespoons of olive oil in dutch oven over coals at about 375 degrees for Frying.
Add onion, carrot, and celery.
Saute for about 10 minutes.
Stir in 5 cups of water, beans, tomatoes, and spices.
Bring to a boil, and then reduce heat to about 225 degrees.
Stir occasionally for about 20 minutes.
Stir in pasta and 1 more cup of water.
Increase heat to about 300 degrees and bring to a boil.
Cook about 15 minutes, stirring occasionally, until pasta is tender. (Add more water if it becomes too thick)

Slice scallions and sprinkle on served bowls of soup.
Serves 6.

dutch oven bow tie soup recipe

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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