Pasta and Kidney Bean Soup

Cuisine: American

Category: pasta

Servings: 4


1/2 cup chopped red onion (about
1/2 medium)
1 (14-1/2-ounce) can whole tomatoes,
4 cups Vegetable Stock*
1 cup uncooked rosamarina (orzo)
1 tablespoon chopped fresh or
1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper
1 clove garlic, crushed
1 (16-ounce) can red kidney beans,
rinsed and drained
2 tablespoons grated Parmesan cheese
Chopped fresh parsley
4 cups hot water and
1 tablespoon plus
1 teaspoon vegetable or chicken
bouillon granules for the stock.


A soup with appeal for the whole family. The crushed red pepper can be omitted or increased to accommodate personal tastes. Spray 3-quart nonstick saucepan with nonstick 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 Vegetable Stock, rosamarina, oregano, red pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, or until rosamarina is tender. Stir in beans. Simmer about 10 minutes or until beans are hot. Sprinkle with cheese and parsley. 4 servings

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software