Cooking Recipe Pasta & Kidney Bean Soup
Recipe Ingredients
1/2 c
Chopped red onion
1 cn
Whole tomatoes, undrained; 1
4 c
Chicken broth
1 c
Rosamarina (orzo) pasta; unc
1 tb
Fresh oregano; chopped or
1/2 ts
Dried oregano
1/8 ts
Crushed red pepper
1
Garlic clove; crushed
1 cn
Red kidney beans; rinsed/dra 15 to 16 oz.
2 tb
Parmesan cheese
Fresh parsley; chopped
Directions
Recipe by: Betty Crocker Low Fat Cooking
Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook
onion in saucepan over medium heat about 10 minutes, stirring
frequently, until onion is tender. Stir in and break up tomatoes.
Stir in broth, rosamarina, oregano, red pepper and garlic. Heat to
boiling; reduce heat.
Cover and simmer about 20 minutes, stirring occasionally, until
rosamarina is tender. Stir in beans. Simmer uncovered about 10
minutes or until beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams fat.