Eats Like a Meal Soup

With the weather turning warm, why soup you ask? Because it's easy, yummy and nutritious. Get a spoon and dig in!  

Ingredients:

1 tbsp olive oil

2 medium onions, diced

1 large carrot, sliced or diced

1 sprig of fresh rosemary

1 bay leaf

798 ml (28 oz) can diced tomatoes

900 ml (1 qt) broth (vegetable, chicken or beef)

540 ml (19 oz) canned kidney beans, drained

1 tsp dry parsley

1 tsp dry oregano

1 cup pasta shells

salt and pepper to taste

Heat oil in the bottom of a large pot, add the onions and sauté until translucent or just lightly golden. Add the carrot, rosemary, bay leaf, diced tomatoes, broth, kidney beans, parsley and oregano. Bring to a boil, then reduce and simmer for about 1 hour.

While the soup simmers, cook the pasta and drain.

Check to see that the carrots are tender then add the cooked shells. Taste for salt and pepper, remove the bay leaf and rosemary stem and serve.

Makes 4-6 servings

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