Minestrone Soup (Bean & Pasta Soup)
Low-fat and tasty with plenty of vegetables - a one-dish meal!
Drain and rinse beans.
Heat oil in a 6-quart kettle; add vegetables and garlic and sauté for 5 minutes. Add split peas, barley, wild rice, broth, dehydrated peppers, tomatoes, thyme, oregano, basil, salt, pepper, and bay leaf. Cover and cook over medium heat 30-45 minutes, until grains and split peas are tender. Add more water as needed.
Cook macaroni according to package directions using unsalted water. Drain when cooked. Do not overcook.
Add beans and cooked macaroni to vegetable mixture; add water if too thick. Bring to a boil; cover and simmer until soup is thoroughly heated, stirring occasionally. Tastes even better the next day!
- 1 can (16 oz.) Roman or kidney beans
- 1 can (16 oz. chickpeas
- 1/4 cup mixed green and yellow split peas
- 1/4 cup barley
- 1/4 cup wild rice
- 4 cups broth
- 1 tablespoon olive oil
- 1 cup onions, coarsely chopped
- 2 cup carrots, sliced
- 1 cup celery, coarsely chopped
- 2 tbsp dehydrated red bell pepper
- 2 tbsp dehydrated green bell pepper
- 1 clove garlic, minced
- 28 oz. canned diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- Salt & pepper to taste
- 1 bay leaf
- 2 cups cooked whole wheat macaroni or rigatoni
Drain and rinse beans.
Heat oil in a 6-quart kettle; add vegetables and garlic and sauté for 5 minutes. Add split peas, barley, wild rice, broth, dehydrated peppers, tomatoes, thyme, oregano, basil, salt, pepper, and bay leaf. Cover and cook over medium heat 30-45 minutes, until grains and split peas are tender. Add more water as needed.
Cook macaroni according to package directions using unsalted water. Drain when cooked. Do not overcook.
Add beans and cooked macaroni to vegetable mixture; add water if too thick. Bring to a boil; cover and simmer until soup is thoroughly heated, stirring occasionally. Tastes even better the next day!