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Bean and Pasta Soup Recipe

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This recipe for Bean and Pasta Soup is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1 cup onions, chopped
3 cloves garlic, minced
1 carrot, cut in rounds
2 (14-1/2 oz.) cans Italian style stewed tomatoes, undrained
3 cups reduced sodium, fat free chicken broth
1 can (15 oz.) white kidney beans
1/4 cup fresh Italian parsley, chopped *
1 tsp. dried basil leaves
1/4 tsp. black pepper
1/2 cup small shell pasta, uncooked
Parmesan cheese, freshly grated
Directions:
Directions:
Heat oil over medium heat in a large pot. Add onion and garlic to oil; sauté for about 5 minutes or until onion is tender. Stir in carrot, tomatoes, chicken broth, beans, parsley, basil and pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer covered for 10 minutes. Add pasta. Continue to simmer, covered for 10 minutes or pasta is tender. Garnish with Parmesan cheese if desired.
*2 tsp. dried parsley may be used instead of fresh.

 

 

 

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