Chilistrone Soup! Pasta Kidney Bean Soup

INGREDIENTS

1 1/2 cups

cooked kidney beans, drained & rinsed (one 15 oz can)

Bean Cooking Directions

1 cup

dry penne pasta, cooked al dente (chewy), rinsed with cold water, and set aside

1 tbsp

olive oil

1 tbsp

minced fresh garlic (2 - 3 cloves)

1/4 cup

diced onion

minced fresh jalapeño pepper

medium carrot, peeled and sliced thin on the diagonal

stalks celery, trimmed and sliced thinly

medium potato, peeled and cut in 1" cubes

1 cup

sliced fresh OR frozen green beans

1/2

chopped red bell pepper

1/8 tsp

cayenne or chipotle pepper OR to taste

1 tsp

dried basil

1/2 tsp

dried oregano leaf

1/2 tsp

dried thyme leaf

1 tsp

dried marjoram leaf

1/2 tsp

gr cumin

1 tsp

gr coriander

1 cup

low sodium tomato sauce

1/2 tsp

salt or to taste

4 cups

water or soup stock

1/4 cup

chopped fresh basil, parsley or cilantro as garnish

Optional: grated dairy or non-dairy cheese