Tuscan Bean and Pasta Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is adapted from a recipe . It makes is a lovely soup. Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
1 garlic clove, minced |
1 (28 ounce) can crushed tomatoes |
2 (14 1/2 ounce) cans fat-free chicken broth |
1 (15 ounce) can kidney beans, undrained |
2 teaspoons dried basil |
2 teaspoons dried parsley |
2 tablespoons sugar |
1/4 teaspoon pepper |
1/3 cup water |
1/2 cup dried small whole wheat pasta (shells or broken noodles) |
Directions:
1. Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
2. Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
3. Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.
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