Pasta and Bean Soup
7th March
This soup has a nice hearty taste and can defiantly fill you up with one bowl. It’s perfect for a day like today, cold and rainy.
Ingredients
- 1/4 cup chopped onions
- 2 T olive oil
- 2 chopped up garlic cloves
- 3 1/2 cup of chicken stock
- 1 14 oz can of diced tomatoes, drained
- 10 oz frozen mixed vegetables
- 1 15 oz of light kidney beans, drained
- Salt
- Pepper
- 1/2 cup ditalini soup noodles
- Grated Parmesan
Directions
Cut up onion and fry with oil until transparent. Add garlic, chicken stock and tomatoes, and bring to boil. Add frozen vegetables and simmer for 20 minutes.
Meanwhile cook ditalini soup noodles per package directions.
Add kidney beans and soup noodles and cook for an additional 3 minutes. Season with salt and pepper to taste. Serve with grated parmesan cheese.
Ready to print recipe: Pasta and Bean Soup