Red Kidney Beans and Pasta Soup Recipe

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Zesty flavors highlight this hearty pasta, tomato, and bean dish.
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Servings:
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Ingredients
  • 1/2 pound (1/2 16oz. box) Tubetti Pasta or Macaroni
  • 1 can (15 oz.) red kidney beans, rinsed, drained
  • 3 tablespoons parsley - fresh, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon tomato paste - Italian herb
  • 2 cups water, plus 2 tablespoons
  • 4 tablespoons olive oil
  • 1 can (28 oz.) Italian style diced tomatoes
  • salt and pepper to taste
Container: large pan with high sides
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
  • Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes.
  • Add tomato paste and 2 tablespoons water. Sauté 2 more minutes.
  • Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked.
  • Add kidney beans and undrained tomatoes. Stir to combine and heat through. Add more water if necessary.
  • Season to taste with salt and pepper.
  • Serve with parmesan cheese and crusty bread.
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