Create a hearty soup that is quick to cook using this simple recipe and everything but the kitchen sink.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup sliced carrot
- ½ cup sliced celery
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (16 ounce) can diced tomatoes, undrained
- 4 ounces elbow macaroni
- 1 (8 ounce) can tomato sauce
- 1 ½ cups drained canned peas
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
- Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.
- You can use any low-sodium broth you prefer, such as beef or chicken. Feel free to use any kind of canned beans, pasta, vegetable instead of canned peas, and any cheese you like.