This nutritious soup recipe is the one to use when there is little time to cook.
15 min.prep time
40 min.total time
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) cans 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 until onion is tender (5 to 7 minutes).
Stir in beans, broth, tomatoes and Italian seasoning. Continue cooking until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low. Add pasta; cook uncovered until pasta is tender and soup is heated through (6 to 8 minutes).
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.