Pasta And Kidney Bean Soup
Serving Size : 4
Ingredients for prepare Pasta And Kidney Bean Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | chopped red onion |
| 1 | can | whole tomatoes - undrained -- |
| 4 | cups | chicken broth |
| 1 | cup | rosamarina - (orzo) pasta -- |
unc
pasta and kidney bean soup |
| 1 | tablespoon | fresh oregano - chopped |
or
pasta and kidney bean soup |
| 1/2 | teaspoon | dried oregano |
| 1/8 | teaspoon | crushed red pepper |
| 1 | | garlic clove - crushed |
| 1 | can | red kidney beans -- |
rinsed/dra
pasta and kidney bean soup |
| 15 | ounces | - (15 to 16) |
| 2 | tablespoons | parmesan cheese |
recipe Pasta And Kidney Bean Soup
Recipe by: Betty Crocker Low Fat Cooking Spray 3-quart
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nonstick saucepan with nonstick cooking spray. Cook onion in saucepan over medium
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heat about 10 minutes, stirring frequently, until onion is tender. Stir in and break
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up tomatoes. Stir in broth, rosam Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender. Stir in
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beans. Simmer uncovered about 10 minutes or until beans are hot. Sprinkle
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with cheese and parsley. Makes 4 servings. Per serving: 275 calories, 4 grams fat.
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