Pasta, Garbanzo, and Kidney Bean Vegetable Soup

Pasta, Garbanzo, and Kidney Bean Vegetable Soup

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:45

Categories: Soup

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4    tablespoons butter

1    large onion — diced small

3    stalks celery — diced small

2    medium carrots — diced small

2    medium potatoes — 1/2″ cubes

16    ounces garbanzo beans, canned

16    ounces kidney beans, canned

14 ½    ounces tomato puree

2    quarts water

1    tablespoon salt

1    tablespoon basil

2    tablespoons sugar

2    each beef bouillon cube

2 ½    cups elbow macaroni — cooked

In a medium size stock pot, melt butter over medium high heat. When butter is bubbling add onions, celery, carrots, and potatoes. Cook until tender. About 15 minutes. Add garbanzo, kidney, garlic and tomato puree. Add water and cook over medium heat for 30 minutes. Add cooked pasta and seasonings. Cook until soup thickens. About 10 minutes. Serve hot.