Ingredients

• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup tomato paste
• 1 (15 ounce) can kidney beans
• 2 quarts water
• 1 cup seashell pasta

Browse by ingredient

Instructions

1. In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
2. Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.