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Spicy Italian Soup




Source of Recipe


David


List of Ingredients




Spicy Italian Soup


1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1 tsp. garlic, minced
1/2 tsp. crushed red pepper
2 tsp. olive oil
1-2/3 cups reduced-sodium beef broth
1-1/2 cups water
1 lb. canned kidney beans, drained and rinsed
1-3/4 cups canned Italian style stewed tomatoes
1 lb. frozen Italian-style vegetable combination
1 tsp. dried basil leaves
3/4 cup small shell pasta
1 cup spinach leaves, loosely packed


Recipe




Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until
tender, 3-4 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 1-2 minutes. Season to taste with salt and pepper.

If desired, add a
teaspoon of prepared pesto sauce into each bowl of soup.