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Spicy Italian Soup Recipe
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What You Need
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 teaspoon minced garlic
• 1/4 to 1/2 teaspoon crushed red peppers
• 1 to 2 teaspoons olive oil
• 1 can (13 3/4 ounces) reduced-sodium beef broth
• 1 1/2 cups water
• 1 can (15 ounces) Kidney beans or 1 1/2 cups cooked dry packaged Kidney beans, rinsed, drained
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
• 1/2 package (16 ounces) frozen Italian vegetables
• 1 teaspoon dried basil leaves
• 3/4 cup (3 ounces) small pasta shells
• 1 cup loosely packed salad spinach
• Salt and pepper, to taste
What To Do
1. Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes.
2. Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper.
Source: American Dry Bean Board
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