Mixed Bean Soup With Pasta uses mixed beans in vegetable stock with carrots, celery, red and green peppers and herbs to season.
3 quarts vegetable stock
1 28-ounce can crushed tomatoes in puree
1 15-ounce can black beans, drained
1 15-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained
2 medium carrots, trimmed, scrubbed and cut into 1/2-inch dice
2 medium celery ribs, washed and cut into 1/2-inch dice
3/4 cup onion, peeled and chopped
1 small green bell pepper, cored and cut into 1/2-inch dice
1 small red bell pepper, cored and cut into 1/2-inch dice
8 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
3 tablespoons balsamic vinegar
Pepper to taste
In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
Add pasta and cook until tender, about 10 minutes.
Stir in vinegar and season with pepper. Serve in warm bread bowls.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 164; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 613mg; Carbohydrates: 32g; Protein: 8g
Did You Know?
Garnish for Your Soup. Not only does a little garnish make your soup look nice, but it will add a whole new and contrasting flavor, texture or temperature.
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