Title: Pasta and Bean Soup
Categories: Soups, Lentils, Low-fat
Yield: 6 Servings

--------------------------------NORMA WRENN--------------------------------
2 ts Vegetable oil
2 ts Garlic; crushed
1/2 c Onions; chopped
1/3 c Carrots; chopped
1/2 c Celery; chopped
2 c Canned crushed tomatoes
3 1/2 c Beef or chicken stock
1 ts Dried oregano
3 c Canned red kidney beans
-drained
1/2 c Macaroni or small shell
Pasta
3 tb Grated Parmesan cheese

In large nonstick saucepan sprayed with vegetable spray, heat oil; saute
garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock,
basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add
to soup.

Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5
to 8 minutes or just until pasta is done. Add cheese.

Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod
1210mg; chol 6mg; fiber 9g.

Source: Good Taste: Premier Issue
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
on Sep 19, 97