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Pasta And Bean Soup

  • 5servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup elbow macaroni -- shells, etc

  3. 1 15 ounces ca chick peas -- drained

  4. 2 tablespoons safflower oil

  5. 1 16 ounces ca kidney beans -- drained

  6. 1 medium onion -- chopped

  7. 3/4 teaspoon black pepper

  8. 1 clove garlic -- minced

  9. 1/2 teaspoon summer savory

  10. green bell pepper -- chopped

  11. 1/2 teaspoon thyme leaves

  12. 3 cups vegetable stock or water

  13. 1 dash cayenne pepper

  14. 1 6 ounces can tomato paste -- (2/3 cup)

Instructions Jump to Ingredients ↑

  1. * rinsed well, then drained Cook pasta in boiling water for about 6 minutes, until al dente.

  2. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Sauté till tender. Stir in remaining ingredients except macaroni.

  3. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat.

  4. GARNISH: grated Parmesan cheese, optional Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sautéed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

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