Course : Soups
Serves: 8
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4 teaspoons olive oil
2 medium yellow onion -- chopped
4 cloves garlic -- minced
2 medium carrots -- peeled, halved lengthwise -- and sliced thin
1 medium all-purpose potatoes -- peeled and cut into
1 medium zucchini -- about 1/2 lb. cut into 1/2 inch cubes
1 tablespoon dried basil -- crumbled or
1/4 cup minced fresh
1 teaspoon dried oregano -- crumbled
2 large bay leaves
28 ounces tomatoes -- canned, crushed
5 cups fat-free chicken broth
3 cups fat-free beef broth
1/4 pound green beans -- cut in 1 inch cubes
4 ounces pasta -- tubular pasta
2 cups cooked kidney beans -- white or pinto beans
1/2 cup parmesan cheese
3 tablespoons minced fresh parsley

Preparation / Directions:

1. In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and garlic and cook, uncovered, for 5 minutes or until soft. Raise the heat to moderate and add the carrots, potato, zucchini, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. 2. Add the tomatoes and chicken broth, and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minute longer. add the green beans, cover, and cook until the beans are tender but still crisp---about 10 minutes. Remove the bay leaves. 3. Meanwhile, cook the pasta according to package direction, omitting the salt. Drain, then add to the soup along with the kidney beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley. Note: I have added additional broth than what was called for in the original recipes as we like lots of broth.


Nutritional Information:

230 Calories (kcal); 5g Total Fat; (15% calories from fat); 21g Protein; 36g Carbohydrate; 4mg Cholesterol; 620mg Sodium

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