Pasta and Bean Soup Recipe

Pasta and Bean Soup
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Elbow macaroni,shells, etc
    2      Tablespoons   Safflower oil
                         Med Onion, chopped
                         Clove Garlic, minced
                         Green Bell Pepper, chopped
    3      Cups          Vegetable stock
    6      Ounces        Can Tomato Paste (2/3 cup)
   15      Ounces        Can Chick Peas, drained
   16      Ounces        Can Kidney beans, drained *
      3/4  Teaspoon      Black pepper
      1/2  Teaspoon      Summer savory
      1/2  Teaspoon      Thyme leaves
    1      Dash          Cayenne Pepper
 
 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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 Nutr. Assoc. : 848 0 999 620 685 1567 1504 346 775 0 1336 1492 0