Pasta & Bean Soup
Yield
5 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pasta, elbow macaroni
|
*
|
| 2 | tablespoons |
safflower oil
|
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
garlic cloves
minced |
*
|
| ½ | each |
green bell peppers
chopped |
|
| 3 | cups |
vegetable stock
or water |
|
| 6 | ounces |
tomato paste
canned |
*
|
| 15 | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| 16 | ounces |
red kidney beans
canned, drained |
|
| ¾ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
savory
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| Garnish | |||
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pasta, elbow macaroni
|
*
|
| 3E+1 | ml |
safflower oil
|
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
garlic cloves
minced |
*
|
| 0.5 | each |
green bell peppers
chopped |
|
| 7.1E+2 | ml |
vegetable stock
or water |
|
| 173.4 | ml/g |
tomato paste
canned |
*
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 462.4 | ml/g |
red kidney beans
canned, drained |
|
| 3.8 | ml |
black pepper
|
|
| 2.5 | ml |
savory
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| Garnish | |||
| 1 | x |
Parmesan cheese
|
*
|
Directions
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4 to 5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Sauté until tender.
Stir in remaining ingredients except macaroni.
Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.
To serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta.
