So, I ended the year on a good note in my drive to serve more meatless dishes to my carnivores. Chad and Erik approved of this soup! Chad declared that it be added to the rotation. Great Success!
You can serve this meatless soup immediately, but chilling the soup allows the flavors to blend... which I did not do.
3-14 1/2 ounce cans beef broth
1-15 1/2 ounce can red kidney beans, rinsed and drained
1-15 ounce can garbanzo beans, rinsed and drained
1-14 1/2 ounce can low-sodium stewed tomatoes
1-11 1/2 ounce can vegetable juice (V8)
1-6 ounce can low-sodium tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1 1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli
Finely shredded Parmesan cheese
1. In a large kettle, combine beef broth, beans, stewed tomatoes, vegetable juice tomato paste, sugar, and Italian seasoning. Bring to boiling. Stir in the mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Remove from heat; cool. Cover and refrigerate for 6 to 24 hours. (Or, to serve immediately, stir in the spinach and cooked pasta. Heat through.)
2. To serve, reheat the soup over medium heat. Stir in the spinach and cooked pasta. Heat through. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 servings.
Success! ... if a bit late with the postings. I'm looking forward to 2011!