15 MINUTE: Pasta And Bean Soup

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* Exported from MasterCook *

 

Pasta And Bean Soup

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 46

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup elbow macaroni or small shells

OR spaghetti broken into 1-inch lengths

2 tablespoons safflower oil

1 medium-size onion -- chopped

1 clove garlic -- minced

1/2 green bell pepper -- chopped

3 cups vegetable stock or water

6 ounces canned tomato paste -- (2/3 cup)

15 ounces canned chick peas -- (1 1/2 cups)

drained and rinsed

16 ounces canned kidney beans -- (13/4 cups)

drained and rinsed

3/4 teaspoon black pepper

1/2 teaspoon summer savory

1/2 teaspoon thyme leaves

1 dash cayenne pepper

***GARNISHES***

grated Parmesan cheese -- optional

 

4 to 6 servings

 

Ingredients from your pantry will create this hearty meal-in-a-bowl. The

legumes (chick peas and kidney beans) and the grain (pasta) combine to form

a well-balanced protein. The soup can be varied by changing the

vegetables, beans, or type of pasta.

 

ADVANCE PREPARATION: May be made in advance and reheated.

 

Cook pasta in boiling water for about 6 minutes, until al dente.

 

While pasta is cooking, in a Dutch oven or 31/2- to 5-quart saucepan, heat

oil. Stir in onion, garlic, and green pepper; saute until 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 each serving with grated Parmesan cheese.

 

VARIATIONS

• substitute or add other vegetables such as chopped sweet red pepper,

broccoli florets, or sliced mushrooms

 

• for Minestrone, substitute olive oil for safflower oil; add shredded

carrot to sauteed vegetables; substitute 1 teaspoon basil and 1 teaspoon

oregano for savory, thyme, and cayenne pepper

 

• to serve as a skillet main course, add only 1 cup vegetable stock, or use

3 cups vegetable stock and 1 cup pasta

 

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