Vegetarian Bean Soup

Submitted by: Kathy Poulsen
 
Start to finish:  20 minutes
2 cans (14 oz. each) vegetable broth
1 cup water
1 lb. frozen mixed vegetables
1 can (14 1/2 oz.) stewed tomatoes
1/3 cup broken angel hair pasta (in 1 -2 inch lengths)
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 tsp. Italian seasoning
1/2 tsp garlic powder
1/4 c. Parmesan cheese
Pour the broth and water into soup pot.  Place over high heat.
While the liquid is heating, add the frozen vegetables,
stewed tomatoes, and uncooked pasta.  Cover the pot and
bring to a boil.  While the soup is heating, rinse and drain both
cans of beans.  When the soup comes to a boil, uncover it and
stir well.  Stir.  Add the beans, Italian seasoning and Italian
powder.  Reduce the heat to medium, maintaining a moderate
boil.  Stir frequently and cook until the pasta is tender, about
5 minutes.  Reduce the heat to low and add Parmesan cheese.
Stir occassionally and simmer for 5 minutes to develop the  
flavor.  Serve at once or continue to simmer on low until ready
to serve. 
 
227 calories  1.25 g. fat    13 g. protein   42 g. carb   14 g. fiber