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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This hearty soup is packed with vegetables and pasta, remarks Emma Magielda of Amsterdam, New York. By the time I set the table, it's ready. Ingredients:
1 cup each sliced carrots, celery and zucchini |
1/2 cup diced sweet yellow pepper |
1 small onion, chopped |
1 tablespoon olive oil |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1 can (14-1/2 ounces) beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup medium pasta shells, cooked and drained |
1/2 to 1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat.
2. Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes. Yield: 5 servings.
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