Pasta and Bean Soup

* Exported from MasterCook *

Pasta and Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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1/2 Cup Elbow macaroni,shells, etc
2 Tablespoons Safflower oil
Med Onion, chopped
Clove Garlic, minced
Green Bell Pepper, chopped
3 Cups Vegetable stock
6 Ounces Can Tomato Paste (2/3 cup)
15 Ounces Can Chick Peas, drained
16 Ounces Can Kidney beans, drained *
3/4 Teaspoon Black pepper
1/2 Teaspoon Summer savory
1/2 Teaspoon Thyme leaves
1 Dash Cayenne Pepper

GARNISH: grated Parmesan cheese, optional.

Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till 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. Variations: - substitute or add other vegetables such as
chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and
1 t oregano for savory, thyme, and cayenne pepper.

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