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Title: Pasta and Bean Soup
Categories: Soup Vegetable
Yield: 5 Servings

1/2cElbow macaroni,shells, etc
2tbSafflower oil
  Med Onion, chopped
  Clove Garlic, minced
1/2xGreen Bell Pepper, chopped
3cVegetable stock or water
6ozCan Tomato Paste (2/3 cup)
15ozCan Chick Peas, drained *
16ozCan Kidney beans, drained *
3/4tsBlack pepper
1/2tsSummer savory
1/2tsThyme leaves
1dsCayenne Pepper

* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

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