RCI-VG.004.1501.001
Vegetarian Bean Soup
American cuisine | Vegetarian Cuisine | Soups
Prep40 min
Cook60 min
Total100 min
Servings4
Difficultyintermediate
Ingredients
- (14-ounce) cans fat-free vegetable broth2 unit
- 1 cup
- (1-pound) bag frozen mixed vegetables1 unit
- (14½-ounce) can no-salt-added stewed tomatoes1 unit
- broken angel-hair pasta⅓ cupin 1 to 2-inch lengths
- (15-ounce) can no-salt-added kidney beans1 unit
- (15-ounce) can no-salt-added black beans1 unit
- 1 teaspoon
- ½ teaspoon
- ¼ cup
Method
1
Pour broth and water into a 4½-quart Dutch Oven or soup pot.
2 minutes
2
Place pot over high heat.
1 minutes
3
While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
3 minutes
4
Cover pot and bring to boil.
10 minutes
5
Meanwhile, rise and drain beans.
2 minutes
6
When soup comes to a boil, uncover it and stir well. (Scrape the pot with a wooden spoon to loosen any pasta.)
2 minutes
7
Add beans, Italian seasoning, and garlic powder.
1 minutes
8
Reduce heat to medium-high or medium, maintaining a moderate boil.
1 minutes
9
Stir frequently and cook until pasta is tender, about 5 minutes.
5 minutes
10
Reduce heat to low and add Parmesan.
1 minutes
11
Stir occasionally and simmer for 5 minutes to develop the flavor.
5 minutes
12
Serve at once or simmer on low until ready to serve.
1 minutes