Pasta & kidney bean soup

4 Servings

Ingredients

Quantity Ingredient
½ cup Chopped red onion
1 can Whole tomatoes, undrained; 1
4 cups Chicken broth
1 cup Rosamarina (orzo) pasta; unc
1 tablespoon Fresh oregano; chopped or
½ teaspoon Dried oregano
⅛ teaspoon Crushed red pepper
1 Garlic clove; crushed
1 can Red kidney beans; rinsed/dra 15 to 16 oz.
2 tablespoons Parmesan cheese
Fresh parsley; chopped

Directions

Recipe by: Betty Crocker Low Fat Cooking Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until onion is tender. Stir in and break up tomatoes.

Stir in broth, rosamarina, oregano, red pepper and garlic. Heat to boiling; reduce heat.

Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender. Stir in beans. Simmer uncovered about 10 minutes or until beans are hot. Sprinkle with cheese and parsley.

Makes 4 servings. Per serving: 275 calories, 4 grams fat.

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