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Hearty Pasta And Bean Soup Recipe

by CookEatShare Cookbook

Ingredients

1 (50 ounce.) can Campbell's condensed navy bean soup 2 soup cans water 1 (50 ounce.) can Campbell's condensed vegetable 1 pt. fresh parsley leaves, packed 1/2 c. lightly toasted pine nuts or possibly walnuts 1/2 c. grated Parmesan cheese

2 tbsp. dry basil leaves, crushed 3 lg. cloves garlic, chopped 1/4 c. water 1 quart. cooked sm. shell macaroni 2 (16 ounce.) cans canned black beans, rinsed and liquid removed

Directions

1. In large pot, combine navy bean soup and water. Add in vegetable soup. Over medium heat, heat soup, stirring occasionally; keep hot. Meanwhile, to prepare pesto, blend parsley, pine nuts, cheese, basil, and garlic till smooth. With motor running, slowly add in water, scraping bottom and sides of bowl. Blend till smooth. Add in macaroni, beans, and pesto to soup. Stir thoroughly. Simmer 2 min to blend flavors. Yield: 2 gallons.

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