Cookbook | Ingredients | Recipes

| American cuisine | Vegetarian Cuisine | Soups

Ingredients

• 2 (14-ounce) cans fat-free vegetable broth
• 1 cup water
• 1 (1-pound) bag frozen mixed vegetables
• 1 (14½-ounce) can no-salt-added stewed tomatoes
• ⅓ cup broken angel-hair pasta, in 1 to 2-inch lengths
• 1 (15-ounce) can no-salt-added kidney beans
• 1 (15-ounce) can no-salt-added black beans
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup Parmesan cheese

Procedure

1. Pour broth and water into a 4½-quart Dutch Oven or soup pot.
2. Place pot over high heat.
3. While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
4. Cover pot and bring to boil.
5. Meanwhile, rise and drain beans.
6. When soup comes to a boil, uncover it and stir well. (Scrape the pot with a wooden spoon to loosen any pasta.)
7. Add beans, Italian seasoning, and garlic powder.
8. Reduce heat to medium-high or medium, maintaining a moderate boil.
9. Stir frequently and cook until pasta is tender, about 5 minutes.
10. Reduce heat to low and add Parmesan.
11. Stir occasionally and simmer for 5 minutes to develop the flavor.
12. Serve at once or simmer on low until ready to serve.