Title: Pasta and Kidney Bean Soup
Categories: Vegetables, Low-fat, Pasta, Soups
Yield: 4 Servings

1/2 c Chopped red onion
1 cn Whole tomatoes, undrained; 1
4 c Chicken broth
1 c Rosamarina (orzo) pasta; unc
1 tb Fresh oregano; chopped or
1/2 ts Dried oregano
1/8 ts Crushed red pepper
1 Garlic clove; crushed
1 cn Red kidney beans; rinsed/dra
- 15 to 16 oz.
2 tb Parmesan cheese
Fresh parsley; chopped

Recipe by: Betty Crocker Low Fat Cooking
Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook onion
in saucepan over medium heat about 10 minutes, stirring frequently, until
onion is tender. Stir in and break up tomatoes. Stir in broth, rosamarina,
oregano, red pepper and garlic. Heat to boiling; reduce heat.
Cover and simmer about 20 minutes, stirring occasionally, until
rosamarina is tender. Stir in beans. Simmer uncovered about 10 minutes or
until beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams fat.

Posted to MC-Recipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: colorado-pegg@juno.com (peggy g seevers)