Soup Wholesome

Soup Wholesome
Ingredients:

• 1 can of red kidney beans
• 1 can of northern or canneneli beans
• 2 cans of diced tomatoes
• 1 tsp salt
• 1 1/2 tsp of dry Italian spices
• 1 1/2 tsp fresh ground pepper
• 1 tsp of cayenne powder or hot red pepper flakes
• 1 1/2 tbs of white vinegar
• 3 stalks of celery diced
• 1 large red onion diced
• 1 clove of garlic chopped (optional)
• 1 green pepper seeded and diced(optional)
• 3 large carrots diced
• 3 potatoes diced
• 2 cups of v8
• 2 tbs of olive oil
• 1 lbs of pasta(small shells, bow tie any variety)

Method: In a large pot, heat olive oil and saute onions, garlic, green peppers, celery, potatoes, carrots for 10 minutes. Add canned beans with the liquid, diced tomatoes and continue to cook for 10 minutes, stirring frequently. Then add rest of the remaining ingredients and let the contents simmer for 5 minutes. In a separate pan, cook pasta as per instructions on the box. The pasta should not be over cooked. Decant most of the cooked liquid, leaving behind about 2 cups of the liquid with the pan. Add this cooked pasta and the liquid to the simmering contents of the soup. Continue to simmer for a couple minutes longer and the hot soup is ready to be served.
Tips: Serve soup with bread sticks or garlic bread. Sprinkle grated Parmesan cheese on top for taste. The soup will thicken as it cools down. Add 1 cup of hot water or v8, pinch of salt as needed to revive the soup. The above quantity serves 6 to 8 people. The unused portion of the soup can be stored in the freezer for a later day. Best to store the soup before adding the cooked pasta. Cook pasta as need or else any pasta remaining in the soup for a long time will become very soggy.