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Spicy Italian Ski Team Soup




Source of Recipe


the web


List of Ingredients




1/2 cup EACH chopped onion and chopped green Pepper
1 teaspoon minced Garlic
1/4 to 1/2 teaspoon crushed red peppers
1 to 2 teaspoons Olive oil
1 can (13-3/4 ounces) reduced-sodium Beef broth
1-1/2 cups water
1 can (16 ounces) Kidney beans, drained and rinsed; or 1-1/2 cups cooked dry packaged 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 (3 ounces) small pasta shells
1 cup loosely packed salad Spinach
Salt and Pepper, to taste

Recipe



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.

TIPS: Frozen chopped onion and green pepper, and prepared Garlic can be used. Soup can be prepared 1 to 2 days in advance; refrigerate, covered.

A teaspoon of prepared pesto sauce can be stirred into each bowl of soup.

Serves 6.