Recipes

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Ingredients

15-oz. can kidney beans, undrained
2 1/2 cups water
1 1/2 cups diced zucchini
1 small onion, chopped
3/4 cup sliced celery
1/2 cup diced carrot
1 garlic clove, minced
8-oz. can tomato sauce
1 cup uncooked small milk-free, egg-free pasta noodles
2 tsp. salt

Directions

Pour kidney beans and liquid into a blender and puree. Spoon puree into a large pot. Add water, zucchini, onion, celery, carrot, garlic, and tomato sauce. Bring to a fast boil. Reduce heat, cover, and simmer 20 minutes. Stir in pasta and salt. Cook, uncovered, until pasta is soft. Serve immediately.

Note: For a wheat-free soup, use a specialty rice- or corn-based pasta, or add cooked rice instead of pasta.

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