Pasta and Kidney Bean Soup

By dashy_65

Ingredients

• 1/2 c Chopped red onion
• 1 can (14 1/2 oz) Whole tomatoes, undrained
• 4 c Chicken or vegetable broth
• 1 c Rosamarina (orzo) pasta; uncooked
• 1 tb Fresh oregano; chopped or
• 1/2 ts Dried oregano
• 1/8 ts Crushed red pepper
• 1 Garlic clove; crushed
• 1 can (15 to 16 oz) Red kidney beans; rinsed
• 2 tb Parmesan cheese
• Fresh parsley; chopped

Preparation

Step 1

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, 81g sodium, 53g carb, 7g fiber