Pasta, Garbanzo, and Kidney Bean Vegetable Soup
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 0:45
Categories: Soup
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4 tablespoons butter
1 large onion — diced small
3 stalks celery — diced small
2 medium carrots — diced small
2 medium potatoes — 1/2″ cubes
16 ounces garbanzo beans, canned
16 ounces kidney beans, canned
14 ½ ounces tomato puree
2 quarts water
1 tablespoon salt
1 tablespoon basil
2 tablespoons sugar
2 each beef bouillon cube
2 ½ cups elbow macaroni — cooked
In a medium size stock pot, melt butter over medium high heat. When butter is bubbling add onions, celery, carrots, and potatoes. Cook until tender. About 15 minutes. Add garbanzo, kidney, garlic and tomato puree. Add water and cook over medium heat for 30 minutes.
Add cooked pasta and seasonings. Cook until soup thickens. About 10 minutes. Serve hot.