Italian

Vegetable and Bean Soup is for Soup.

Vegetable and Bean Soup takes 5 minutes to prepare.

Vegetable and Bean Soup takes 20 minutes to cook.

Vegetable and Bean Soup makes 6 servings.

The ingredients for Vegetable and Bean Soup are:

2 x carrots, diced
2-3 x celery sticks, diced
1 x onion, diced
1 x bunch parsley, chopped
1 x 400g can tomato puree
2T x tomato paste
6 cups x chicken stock
1 x can red kidney beans
300g dried, uncooked pasta

Here is how you make Vegetable and Bean Soup:

Makes one large stock pot:Dice and fry mire poix in a little oil. Add parsley and cook until onion is translucent. Add tomato puree and tomato paste. Stir in chicken stock. Bring to the boil, add can of kidney beans and dried pasta. Season to taste with salt and freshly ground black pepper. Boil for 5-10 minutes until pasta is al dente. (Although, I usually turn off heat and let it sit until dinner time, as I 'throw' this together in a spare half hour) Add more water or chicken stock as required or if you want a thinner soup. I like it thick. Serve with garlic bread or bread roll.Freezes well for those busy nights.Number of Servings: 6Recipe submitted by SparkPeople user KISSMEVODKA.

The nutritional information for Vegetable and Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 405.1

• Total Fat: 4.2 g
• Cholesterol: 23.7 mg
• Sodium: 1,278.9 mg
• Total Carbs: 76.7 g
• Dietary Fiber: 9.8 g
• Protein: 18.9 g

Vegetable and Bean Soup is Italian cuisine.

The dietary needs meet for Vegetable and Bean Soup is Vegetarian