Shelly's Recipe

SPICY ITALIAN SOUP

Category: Soups

1/2 cup chopped onion and green pepper
1 tsp minced garlic
1/4 to 1/2 tsp crushed red peppers
1 to 2 tsp olive oil
1 (14 oz) can vegetable stock
1 1/2 cups water
1 (15 oz) can kidney beans
1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained
1/2 (16 oz) pkg frozen Italian vegetables
1 tsp dried basil leaves
3/4 cup small pasta shells
1 cup loosely packed salad spinach
salt and pepper, to taste

Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling.

Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes. Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper. serves 6.