Tuesday, October 1, 2013

Italian Veggie Bean Tomato Soup

1 Tbsp olive oil
1 onion, chopped
2 cans (14.5 oz size) diced Italian style tomatoes
1 Tbsp chili powder
1 can (10.75 oz) tomato basil soup concentrate
4 cups water
2 tsp dried oregano
2 tsp dried basil
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 cans (16 oz size) kidney beans, rinsed, drained
1 can (16 oz) Italian green beans, drained
1 zucchini, washed and diced
1 carrot, peeled and diced
1 package (8 oz) rotini pasta, cooked

Over medium heat in a soup pot or Dutch oven, heat the olive oil, add the onion and cook until tender. Add the next 9 ingredients, stir and bring to a boil, reduce heat, and simmer for 30 minutes, stirring several times.
After the 30 minutes, add the kidney beans, green beans, zucchini, and carrots and continue simmering for another 15 minutes, stirring occasionally, until veggies are just tender.

Meanwhile, make the pasta according to package directions, then drain and set aside.

When vegetables are done cooking in soup, add the cooked pasta, stir, and serve immediately.

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