This nutritious soup recipe is the one to use when there is little time to cook.
1 cup water
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 (15-ounce) cans pinto and/or kidney beans, rinsed, drained
1 (14.5-ounce) can beef or vegetable broth
2 (14.5-ounce) cans diced tomatoes in juice
1 tablespoon Italian seasoning*
4 ounces (1 cup) uncooked dried pasta nuggets or elbow macaroni
Freshly grated Parmesan cheese, if desired
Melt butter in 4-quart saucepan; add water, carrot, bell pepper, onion and garlic. Cook over medium heat 5-7 minutes or until onion is tender.
Stir in beans, broth, tomatoes and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a full boil. Reduce heat to low. Add pasta; cook, uncovered, 6-8 minutes or until pasta is tender and soup is heated through.
Top each serving with grated Parmesan cheese, if desired.
*Substitute 1 1/2 teaspoon dried oregano leaves, 3/4 teaspoon dried basil leaves and 3/4 teaspoon dried thyme leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 9g
Recipe #15751©2012Land O'Lakes, Inc.