1 can kidney beans
1 can garbanzo beans
1 can stewed tomatoes (I puree mine)
1 can chicken broth or 1 quart chicken broth from better than bouillon mix
1/2 cup pasta shells
2 tbsp. butter
2 tbsp. tomato paste
carrots
celery (these are my faves, but really you can add any veggies you like)
Italian seasoning, garlic, oregano, thyme..
shredded Parmesan cheese
Chop up the veggies and saute them in a saucepan with butter and onion, or I use onion salt. Saute for about 7 minutes. Add all other ingredients except pasta. Cook on med-low on the stove for 1 hour. Cook pasta according to box directions in a separate pan. Add to the soup. Simmer for 10 minutes. Serve with Parmesan cheese on top.
Liz H.
