Name: Hearty Pasta and Red Bean Soup(Vegetarian Recipe; Serves 6)
Ingredients: 2 c. raw medium-sized pasta (such as rotelle or seashells); 2 c. cooked (about 3/4 c. raw) kidney beans; 1 c. diced zucchini (1 medium); 1 small green pepper, finely chopped; 1 medium ripe tomato, chopped; 1/3 c. chopped green olives; 1/4 c. grated Parmesan cheese; 1 c. plain yogurt; 1 tsp. Dijon style mustard; 1/2 tsp. each: chili powder and ground coriander; salt and freshly ground pepper to taste; 4 lb. stewing beef or round steak, cut into 1-inch cubes; 3 lb. fresh sliced mushrooms (canned whole or sliced mushrooms can be substituted, drained); 3 Spanish onions, sliced, halved and quartered; 1 pkg. cooked egg noodles; 1 can tomato soup; 2 bunches sliced celery (tops and all); 1 lb. sliced carrots; 1 clove minced garlic; 1 bottle red medium-dry wine; 1 to 2 tbsp. soy sauce; 1 to 2 tbsp. Worcestershire sauce; 1 tsp. oregano

Hearty Pasta and Red Bean Soup(Vegetarian Recipe; Serves 6)

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Hearty Pasta And Red Bean Soup(Vegetarian Recipe; Serves 6) is an impressive dinner. Made with 2 c. raw medium-sized pasta (such as rotelle or seashells), 2 c. cooked (about 3/4 c. raw) kidney beans, 1 c. diced zucchini (1 medium), 1 small green pepper, finely chopped and 1 medium ripe tomato, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.