Ingredients
- 5 potatoes, peeled and cubed 5 carrots, chopped
- 4 stalks celery, chopped 1 onion, chopped
- 1 clove garlic, minced 1/2 cup tomato paste
- 1 (15 ounce) can kidney beans
- 2 quarts water
- 1 cup seashell pasta
Directions
- In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
- Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.
Related Recipes
A simple and savory pasta dish. It combines salty ham and tender asparagus with fettuccine noodles in a light and creamy sauce.
Read More
A light and fragrant dish. Juicy chicken is served over thin angel hair pasta, all tossed in a fresh basil and tomato sauce.
Read More
A unique and easy-to-make casserole. This recipe features SPAM® mixed with pasta and a creamy sauce, creating a quick and simple meal.
Read More
