Kristy W.Perfect for winter, when you want something hearty and comforting, but want to keep it healthy too. This soup is DELICIOUS!!
INGREDIENTS
2 tsp Olive Oil
1 Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
16 oz can Diced Tomatoes(roughly 1/2-ish of the 28 oz can, or all of it if you want)
2 cans Red Kidney beans, drained
1 box Vegetable broth
1 tsp Oregano
¾ tsp Pepper
⅛ tsp Tabasco sauce
2 cans Tomato Sauce (8 oz each)
1 cup Orzo (or any small pasta)
DIRECTIONS
1
In a large pot heat the oil on medium-high heat. Add onions, carrots, celery, and diced tomatoes. Let simmer for 10 minutes, stirring occasionally.
2
Add remaining ingredients (beans, vegetable broth, oregano, pepper, Tabasco, tomato sauce, and pasta) and stir. Reduce heat to low-medium and simmer until carrots and celery are tender, about 45 minutes.
Ingredients
2 tsp Olive Oil
1 Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
16 oz can Diced Tomatoes(roughly 1/2-ish of the 28 oz can, or all of it if you want)
2 cans Red Kidney beans, drained
1 box Vegetable broth
1 tsp Oregano
¾ tsp Pepper
⅛ tsp Tabasco sauce
2 cans Tomato Sauce (8 oz each)
1 cup Orzo (or any small pasta)