Cookbook:Bean Soup (Vegetarian)

| American cuisine | Vegetarian Cuisine | Soups

Ingredients

 * 2 cans (28 ounces) fat-free vegetable broth
 * 1 cup water
 * 1 bag (1 pound) frozen mixed vegetables
 * 1 can (14½ ounces) no-salt-added stewed tomatoes
 * ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
 * 1 can (15 ounces) no-salt-added kidney beans
 * 1 can (15 ounces) no-salt-added black beans
 * 1 teaspoon Italian seasoning
 * ½ teaspoon garlic powder
 * ¼ cup grated 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, rinse 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.