Red Kidney Beans and Pasta Soup Recipe
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Zesty flavors highlight this hearty pasta, tomato, and bean dish.
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1/2 pound (1/2 16oz. box) Tubetti Pasta or Macaroni
1 can (15 oz.) red kidney beans, rinsed, drained
3 tablespoons parsley - fresh, chopped
1 garlic clove, chopped
1 tablespoon tomato paste - Italian herb
2 cups water, plus 2 tablespoons
4 tablespoons olive oil
1 can (28 oz.) Italian style diced tomatoes
salt and pepper to taste
:large pan with high sides
Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes.
Add tomato paste and 2 tablespoons water. Sauté 2 more minutes.
Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked.
Add kidney beans and undrained tomatoes. Stir to combine and heat through. Add more water if necessary.
Season to taste with salt and pepper.
Serve with parmesan cheese and crusty bread.
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