Pasta & bean soup
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Pasta & bean soup
  Pasta    Soups    Vegetables    Beans  
Last updated 6/12/2012 12:48:32 AM. Recipe ID 9634. Report a problem with this recipe.
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      Title: Pasta & bean soup
 Categories: Soups, Vegetables
      Yield: 5 Servings
    1/2 c  Elbow macaroni,shells, etc
      2 tb Safflower oil
      1 x  Med Onion, chopped
      1 x  Clove Garlic, minced
    1/2 x  Green Bell Pepper, chopped
      3 c  Vegetable stock or water
      6 oz Can Tomato Paste (2/3 cup)
     15 oz Can Chick Peas, drained  *
     16 oz Can Kidney beans, drained  *
    3/4 ts Black pepper
    1/2 ts Summer savory
    1/2 ts Thyme leaves
      1 ds Cayenne 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 pepper, broccoli florets, or
  sliced mushrooms. - for Minestrone, substitute olive oil for
  safflower; add shredded carrot to sauteed veggies; substitute 1 t
  basil and 1 t oregano for savory, thyme, and cayenne pepper. ~ to
  serve as skillet main course, add only 1 cup vegetable stock, or use
  3 cups vegetable stock and 1 cup pasta.

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Recipe ID 9634 (Apr 03, 2005)

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