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
-------- ------------ --------------------------------
1/2 c Elbow macaroni,shells, etc
2 T Safflower oil
1 x Med Onion, chopped
1 x Clove Garlic, minced
1/2 x Green Bell Pepper, chopped
3 c Vegetable stock or water
6 oz Can Tomato Paste (2/3 cup)
15 oz Can Chick Peas, drained *
16 oz Can Kidney beans, drained *
3/4 t Black pepper
1/2 t Summer savory
1/2 t Thyme leaves
1 d Cayenne Pepper

* rinsed well, then drained
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
pepper, broccoli florets, or sliced mushrooms.
~ for Minestrone, substitute olive oil for safflower; add shredded carrot
to
sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme,
and
cayenne pepper.
~ to serve as skillet main course, add only 1 cup vegetable stock, or use 3
cups vegetable stock and 1 cup pasta.



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