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Pasta & Kidney Bean Soup

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      Title: PASTA & KIDNEY BEAN SOUP
 Categories: Vegetables, Low-fat, Pasta, Soups
      Yield: 4 Servings
 
    1/2 c  Chopped red onion
      1 cn Whole tomatoes, undrained; 1
      4 c  Chicken broth
      1 c  Rosamarina (orzo) pasta; unc
      1 tb Fresh oregano; chopped  or
    1/2 ts Dried oregano
    1/8 ts Crushed red pepper
      1    Garlic clove; crushed
      1 cn Red kidney beans; rinsed/dra
           - 15 to 16 oz.
      2 tb Parmesan cheese
           Fresh parsley; chopped
 
  Recipe by: Betty Crocker Low Fat Cooking
     Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook
  onion in saucepan over medium heat about 10 minutes, stirring
  frequently, until onion is tender. Stir in and break up tomatoes.
  Stir in broth, rosamarina, oregano, red pepper and garlic.  Heat to
  boiling; reduce heat.
    Cover and simmer about 20 minutes, stirring occasionally, until
  rosamarina is tender.  Stir in beans. Simmer uncovered about 10
  minutes or until beans are hot. Sprinkle with cheese and parsley.
    Makes 4 servings. Per serving: 275 calories, 4 grams fat.
 
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