Pasta And Bean Soup
Description
This Italian main features Elbow macaroni, shells, etc 15 oz Can Chick Peas, drained *, Safflower oil 16 oz Can Kidney beans. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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rinsed well, then drained
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GARNISH : grated Parmesan cheese, optional
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Cook pasta in boiling water for about 6 minutes, until al dente.
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While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
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Stir in onion, garlic, and green pepper.
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Saute till tender.
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Stir in remaining ingredients except macaroni.
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Cover and cook for 10 minutes.
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When pasta is done, drain well.
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Stir into other ingredients.
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Heat.
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Garnish if desired.
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Variations: - substitute or
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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
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 241.2kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 966.1mg41%
- Total Carbohydrate 39.7g14%
- Dietary Fiber 7.3g30%
- Sugars 16.7g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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