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Spicy Italian Soup

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 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 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
  1. Sauté onion, pepper, garlic and red pepper in oil in large saucepan until tender, 3 to 4 minutes.
  2. 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.
  3. Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper.

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