MINESTRONE SOUP WITH FUSILLI

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MINESTRONE SOUP WITH FUSILLI image

Categories     Soup/Stew     Pasta     Lunch     Healthy

Yield SERVES 10

Number Of Ingredients 13

5 CUPS CHICKEN BROTH
3 CARROTS, SLICED
2 CELERY STALKS, SLICED
1 CHOPPED ONION
1 CAN OF TOMATOES 28 OZ.
1/2 CUP FUSILI MULTI COLOR
1 CAN RED KIDNEY BEANS AND
CHICK PEAS DRAINED 19OZ.
1 CUP FROZEN PEAS
1/2 TEASPOON OF SALT
1/2 TEASPOON PEPPER
1/2 OF PAPRIKA
1/2 OF CAYENNE PEPPER OPTIONAL TO ADD SOME HEAT

Steps:

  • IN LARGE SAUCEPAN, BRING BROTH TO BOIL: AND CARROTS, CELERY AND ONION. STIR IN TOMATOES BREAKING APART WITH FORK. SIMMER, COVER, 15 MINUTES. COOK FUSILLI ACCORDING TO DIRECTION ON PACKAGE. ADD KIDNEY BEANS AND CHICK PEAS TO VEGETABLE MIXTURE; SIMMER 10 MINUTES. STIR IN PEPPER AND HOT PEPPER SAUCE FOR TASTE.

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