Minnestrone Soup(BHG)

By nlhartman

This is one of the variations of my all-you-can-eat hearty vegetable soup base.

Ingredients

• 2 c. soup base
• 1/2 c. rinse and drained canned white kidney beans(cannellini)
• 1/2 c. whole wheat fusilli or rotini, cooked as label directs
• 2 T. grated Parmesan or Romano cheese
• 1 T. chopped basil
• 1 T. additional Parmesan or Romano

Preparation

Step 1

Place soup base in small soup pot.
Add beans, heat to boiling
Stir in cooked pasta.
Heat through, stir in cheese and basil.
Sprinkle with additional cheese to serve.