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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A Hearty Classic soup that everyone will enjoy To make ahead: Cover and store cooked soup for up to 1 week in refrigerator or up to 1 month in freezer. To reheat, cook chilled or frozen soup over medium heat till bubbly, stirring occasionally. Cook 3 to 5 minutes more, adding a little water, if necessary. Ingredients:
3 cups water |
1 (8 ounce) can red kidney beans, drained |
1 (7 1/2 ounce) can tomatoes, cut up |
1 medium onion, chopped (1/2 cup) |
1 stalk celery & leaves, sliced |
1 medium carrot, thinly sliced |
2 teaspoons beef bouillon granules |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon dried basil, crushed |
1 garlic clove, minced |
1/8 teaspoon pepper |
1 small zucchini, halved lengthwise and sliced |
1/2 cup tiny shell macaroni |
Directions:
1. In a large saucepan combine all ingredients except zucchini and macaroni. Bring to boil, stirring occasionally. Reduce heat; simmer, covered, for 15 to 20 minutes or till vegetables are tender.
2. Stir in zucchini and macaroni. Cook, uncovered, for 5 minutes. Makes 4 main dish servings.
3. Nutrition facts per serving: 140 calories, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 650 mg sodium, 29 g carbs, 5 g fiber, 7 g protein.
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