Spicy Italian Soup

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Spicy Italian Soup

 

1/2 cup chopped onion 1/2 cup chopped green pepper 1 teaspoon minced garlic

1/4 to 1/2 teaspoon crushed red peppers 1 to 2 teaspoons olive oil

14 ounces vegetable stock 1 1/2 cups water 1 can 15 ounces kidney beans

1 can 14 1/2 ounces Italian-style stewed tomatoes, undrained

1/2 package 16 ounces frozen Italian vegetables 1 teaspoon dried basil leaves

3/4 cup small pasta shells 1 cup loosely packed salad spinach salt and pepper,

to taste

 

Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until

tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian

vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until

vegetables and pasta are tender, about 10 minutes. Stir spinach into soup;

simmer 1 to 2 minutes. Season to taste with salt and pepper. serves 6.

 

 

 

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