This is my third year of participating in Meatless Monday. I am proud of myself, because I have only failed to follow it a handful of days. A nice thing about this soup is that you could easily add a meat of your choice to make it non-vegetarian, but I don't think you'll miss the meat one bit!
This soup was simple to make and took less than an hour and one pot. I made a big batch in my Dutch oven, but you could use a stock pot or crock pot. Preferably a pot with a lid! Five bought ingredients along with seasonings of your choice is all you need! To make my big batch, I used double of what I have typed out below.
1 diced onion
1 can of drained red kidney beans
pasta of your choice
5-6 cups of water: I like tomato-based soups thin, so I used the extra cup of water.
vegetable stock: I used powder form and added three teaspoons. Taste as you add.
seasonings of your choice: I used parsley, salt, pepper, garlic salt, and hot sauce. I like a little heat!
1. Using olive oil, I started by sauteing the onions in the pot first. They don't have to be perfect, because they will continue to cook in the liquid.
2. I added the can of tomato sauce, water, stock, and seasonings and stirred them up well together.
3. Then the beans went in. And another stir.
4. Let that heat up to a gentle boil. I kept my stove on medium heat the entire time.
5. I added the pasta and stirred it in. I put the lid on and let it cook away, checking on it every now and then to test the pasta. If you are using a pot without a lid, I would suggest boiling the noodles in a separate pot and draining them before adding them to the soup. The lid helps create a steam bath and keeps the heat in.
6. And there you have it! You can even add toppings like sour cream or cheese. I opted for a little shredded cheese on mine. Delicious and simple.
5 comments
This looks lovely! I dont like kidney beans so if I made this i'd have to put something else in instead! Any suggestions for what would work well instead? x
Molly's Beauty Spot | A Beauty & Lifestyle Blog
@Mairead: Understandable! I would think any kind of bigger sturdy beans would work. Chickpeas or pinto beans would work well. You don't want anything that is going to turn super mushy while cooking. :)
Mmm, looks delicious! Not sure how you feel about smokey flavors, but I'll bet a tsp or so of smoked paprika would make this even better.
This looks delicious!
Definitely a must-try! Thanks for sharing, Wendy! =)
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