Pasta and Bean Soup
Ingredients
- Meat
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup shredded carrot
- 1 garlic clove minced
- 1 can condensed soup (10 1/2 oz.)
- 1 soup can of water
- 1 can, 19 oz., white kidney beans
- 1/2 teaspoon, Herb, crushed
- 1 bay leaf
- 1/8 teaspoon black pepper
- 1/2 cup uncooked pasta
Variations
| Meat |
Soup |
Herb |
Pasta |
| 1/2 cup diced ham |
Vegetable |
thyme leaves |
small shells |
| 4 slices diced bacon |
Spanish Style Vegetable |
oregano leaves |
ditalini |
| 4 ozs. crumbled sausage |
Minestrone |
basil leaves |
elbows |
In a 4 quart Dutch oven over medium heat, cook Meat until lightly browned, stirring occasionally. Add onion, celery, carrot, and garlic; cook until vegetables are tender, stirring occasionally. Stir in Soup, water, beans with their liquid, Herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Stir in Pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf. Makes about 5 cups, 4 servings.
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