Bean Soup (Vegetarian)
This vegetarian bean soup goes from pantry to table in about an hour using canned beans, frozen vegetables and a handful of dried pasta. Two kinds of beans, kidney and black, give it body without any meat, and the no-salt-added cans let you control the seasoning. Broken angel-hair pasta cooks in the pot in minutes, and a final spoonful of Parmesan adds a savory finish. It also holds well on low heat.
Instructions
Pour the broth and water into a 4½-quart Dutch oven or soup pot and set it over high heat.
While the liquid heats, add the frozen vegetables, the stewed tomatoes with their juices, and the uncooked pasta. Cover the pot and bring it to a boil. Meanwhile, rinse and drain both cans of beans.
When the soup boils, uncover it and stir well, scraping the bottom of the pot with a wooden spoon so no pasta stays stuck.
Stir in the beans, Italian seasoning and garlic powder. Lower the heat to medium-high or medium so the soup keeps a moderate boil.
Cook, stirring often, until the pasta is tender, about 5 minutes.
Turn the heat to low and stir in the Parmesan. Simmer for 5 minutes, stirring now and then, so the flavors come together.
Serve right away, or keep the soup on low heat until you are ready to eat.
Make it personal.
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