Bean & Pasta Soup

Prep time: 10 min
Cook time: 70 min
Servings: 6
Yield: 6 servings
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Description

Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with Italian bread for an easy, delicious weeknight meal.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 envelope dry vegetable soup mix
• 1 cup water
• 1 (28 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can red kidney beans, drained
• 1/4 cup uncooked star-shaped pasta

Directions

1 Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
2 Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
3 Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

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