Pasta & Kidney Bean Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red onion
chopped |
|
| 1 | can |
tomatoes
whole |
*
|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
pasta
|
*
|
| 1 | tablespoon |
oregano
chopped |
|
| ½ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | cans |
red kidney beans
|
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red onion
chopped |
|
| 1 | can |
tomatoes
whole |
*
|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
pasta
|
*
|
| 15 | ml |
oregano
chopped |
|
| 2.5 | ml |
oregano
dried |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | cans |
red kidney beans
|
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Spray 3-quart nonstick saucepan with non-stick cooking spray.
Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until onion is tender.
Stir in and break up tomatoes. Stir in broth, rosamarina, oregano, red pepper and garlic.
Heat to boiling; reduce heat.
Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender.
Stir in beans.
Simmer uncovered about 10 minutes or until beans are hot.
Sprinkle with cheese and parsley.
