Bean-Pasta Soup

Name: Bean-Pasta Soup
Ingredients: 1/2 medium green pepper, chopped; 1 clove garlic, minced; 1 Tbsp. olive or vegetable oil; 4 c. boiling water; 2 cans tomato soup; black pepper to taste; 2 to 3 Tbsp. lemon juice; 1 medium onion, minced; 1/2 tsp. dried basil; 1/2 c. elbow macaroni; salt; 1 can kidney beans, drained; 1 can flat anchovies, chopped (optional)

13 ingredients

6 steps

Ingredients

1/2 medium green pepper, chopped
1 clove garlic, minced
1 Tbsp. olive or vegetable oil
4 c. boiling water
2 cans tomato soup
black pepper to taste
2 to 3 Tbsp. lemon juice
1 medium onion, minced
1/2 tsp. dried basil
1/2 c. elbow macaroni
salt
1 can kidney beans, drained
1 can flat anchovies, chopped (optional)

Directions

1

In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
2

In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
3

Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
4

Season with salt and pepper to taste.
5

Add the lemon juice.
6

Sprinkle with anchovies, if used.

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