Prep 10 mins
Cook 15 mins
I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens", the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.)
- 2 cups cut up mixed vegetables (such as sliced small zucchini, carrot, celery or red onion.)
- 1 tablespoon cooking oil or 1 tablespoon olive oil
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1 teaspoon instant minced garlic or 2 cloves garlic
- 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained
- 1⁄2 cup alphabet-shape dry pasta
- 1 tablespoon small fresh oregano leaves
- 1⁄4 cup shaved parmesan cheese (optional)
- In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
- Add chicken broth and garlic.
- Bring to boiling.
- Stir in beans and pasta.
- Return to boiling; reduce heat.
- Cover and simmer about 10 minutes or just until pasta is tender.
- Stir in oregano.
- Ladle into soup bowls.
- If desired top each serving with Parmesan cheese.