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Mixed Bean Soup With Pasta

This hearty soup is a one-bowl meal, or an elegant choice for a dinner party.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

Ingredients

  • 3 quarts vegetable stock
  • 1 28-ounce can crushed tomatoes in puree
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can garbanzo beans, drained
  • 1 15-ounce can kidney beans, drained
  • 2 medium carrots trimmed, scrubbed and diced
  • 2 medium celery stalk ribs washed and diced
  • ¾ cup onion peeled and chopped
  • 1 small green bell pepper cored and diced
  • 1 small red bell pepper cored and diced
  • 8 cloves garlic chopped
  • 1 teaspoon ground oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 cup dry pasta Penne or Rotini
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper

Instructions

  • In a large soup pot, combine all ingredients except pasta, vinegar, and black pepper. Bring to a boil over high heat.
  • Reduce heat to low and simmer, partially covered, stirring occasionally, until carrots are slightly tender.
  • Add pasta and cook 10 minutes, until pasta is tender.
  • Stir in vinegar and pepper. Serve in warm bread bowls.
  • Source: Wheat Foods Council