Pasta And Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 8 | Servings | |
INGREDIENTS
| 3 | T | Olive oil |
| 2 | Chopped onions | |
| 3 | Cloves chopped garlic | |
| 1 | Carrot, grated | |
| 8 | oz | Tender cut of beef, diced |
| 1/4 | t | Chili flakes |
| 3 | c | Chicken, or beef broth |
| 1 | 28 oz plum tomatoes | |
| 1 | 19 oz pinto beans | |
| 8 | oz | Any small pasta |
| Salt & pepper |
INSTRUCTIONS
Heat oil in large pot and cook onions, garlic & carrot aprox. 5 min. Add beef, chili flakes and cook about 7-8 minutes Add stock & tomatoes (with their juices), break up tomatoes slightly & bring to boil Lower heat, cover and simmer 1/2 hour Rinse beans & add to soup. Cook 10 minutes. Remove 1/2 of soup and puree it then return it to pot. Bring to a boil, add pasta & cook 10 minutes, stirring to make sure it doesn't stick Thin with water if necessary Season with salt & pepper if necessary. Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Oct 16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God cares”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 118
Total Fat: 13.2g
Cholesterol: 20.1mg
Sodium: 31.1mg
Potassium: 195.2mg
Carbohydrates: 25.4g
Fiber: 1.5g
Sugar: 1.8g
Protein: 8.8g