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Pasta And Bean Soup

  • 5servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsCopper, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Elbow macaroni - shells, etc

  2. 2 tablespoons 30ml Safflower oil

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 1 Garlic - minced

  5. Green bell pepper - chopped

  6. 3 cups 711ml Vegetable stock

  7. 1 Tomato paste - (2/3 cup)

  8. 1 Chick peas - drained

  9. 1 Kidney beans - drained

  10. 3/4 teaspoon 3.8ml Black pepper

  11. 1/2 teaspoon 2 1/2ml Summer savory

  12. 1/2 teaspoon 2 1/2ml Thyme leaves

  13. 1 Cayenne pepper

Instructions Jump to Ingredients ↑

  1. GARNISH: grated Parmesan cheese, optional.

  2. Cook pasta in boiling water for about 6 minutes, until al dente.

  3. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.

  4. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.

  5. When pasta is done, drain well. Stir into other ingredients. Heat.

  6. 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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