Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 cup chopped onion
- •1 cup sliced carrot
- •0.5 cup sliced celery
- •2 cloves garlic, minced
- •4 cups low-sodium vegetable broth
- •1 (15 ounce) can red kidney beans, rinsed and drained
- •1 (16 ounce) can diced tomatoes, undrained
- •4 ounces elbow macaroni
- •1 (8 ounce) can tomato sauce
- •1.5 cups drained canned peas
- •2 tablespoons red wine vinegar
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.5 cup shredded Cheddar cheese
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
- Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.
Nutritional Facts
Per 6 servings
- Calories: 319
- Carbohydrate: 50g
- Fat: 7g
- Fiber: 8g
- Protein: 13g
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