Pasta and kidney bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped red onion |
| 1 | can | Whole tomatoes, undrained; 1 |
| 4 | cups | Chicken broth |
| 1 | cup | Rosamarina (orzo) pasta; unc |
| 1 | tablespoon | Fresh oregano; chopped or |
| ½ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | Garlic clove; crushed | |
| 1 | can | Red kidney beans; rinsed/dra 15 to 16 oz. |
| 2 | tablespoons | Parmesan cheese |
| Fresh parsley; chopped | ||
Directions
Recipe by: Betty Crocker Low Fat Cooking Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until onion is tender. Stir in and break up tomatoes. Stir in broth, rosamarina, oregano, red pepper and garlic. Heat to boiling; reduce heat.
Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender. Stir in beans. Simmer uncovered about 10 minutes or until beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams fat.
Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@... (peggy g seevers)