Healthy Hearty Italian Soup

Its Monday and MNF (Monday Night Football) is something we look forward to. With San Diego Chargers playing New York Jets this week I had to make something simple and get ready for the game. I also had Meeta's All Authentic Event in the back of my mind before I took an inventory of my groceries. I found all the basic things that can help me make a chunky comforting soup that would go well with the garlic embedded bread. The recipe I adopted was from the Low Fat Ways To Cook Vegetarian book. It was very Italian and hearty and kind of reminded me of the soup I have at the Italian restaurants. My entry to La Cucina Italiana.

Gadgets:

Heavy cooking pan
Cutting Board
Knife
Spatula
Ladle
Peeler
Can opener

Ingredients:

Red Onions - 2
Carrots- 1 cup
Bell Pepper - 1
Potato -2
Garlic- 2 cloves
Water - 4 cups ( was out of veggie stock)
Italian Seasoning - 2 tsp
Salt
Pepper
Parsley - 2 tbsp
Red Kidney Beans - (Washed beans from the tin) - 1 cup
Oil- 2 tbsp
Tomato sauce/chunks - 1 tin
Pasta - 1/2 cup

Preparation:



1. Heat the pan with oil. Add chopped onions, garlic, carrots and salt and cook covered for 3 minutes.

2. When the onions are cooked a little add beans, bell pepper, potato, water, Italian seasoning, tomato sauce, pepper cover and cook for 15 minutes.

3. Season with parsley and serve it with the grilled garlic bread.