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    PASTA AND KIDNEY BEAN SOUP


    Source of Recipe


    My Recipe Collection

    List of Ingredients





    1 c. potatoes, in sm. cubes
    1 1/2 c. minced celery
    3/4 c. minced carrots
    1 c. minced onion
    1/2 stick margarine
    1 (16 oz.) can kidney beans
    1 (16 oz.) can chick peas
    1 clove garlic, minced
    1 (1 lb. 13 oz.) can tomato puree
    1 tbsp. salt
    1 tbsp. basil
    2 tbsp. sugar
    3 beef bouillon cubes
    1 c. (#36) Ditallini soup pasta

    Recipe





    Cook potatoes, celery, carrots and onion in margarine, stirring often. After 15 to 20 minutes, add kidney beans, chicken peas, garlic, tomato puree, 3 bean cans of hot water and 1 puree can of hot water. Add seasonings. Cook on medium heat 1 hour. Cook pasta for 10 minutes, drain and add to soup. Cook for 10 minutes until pasta has thickened soup.
 

 

 

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