Pasta Fagioli Soup Submitted by: Angela Creighton "A quick and easy Italian favorite. Garnish with grated Romano cheese." Yields 8 servings. Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Avg. Member Rating: ***** • 32 Ratings • 25 Reviews 1 (29 ounce) can diced tomatoes 2 (14 ounce) cans Great Northern beans, undrained 1 (14 ounce) can chopped spinach, drained 2 (14.5 ounce) cans chicken broth 1 (8 ounce) can tomato sauce 3 cups water 1 tablespoon minced garlic 8 slices crisp cooked bacon, crumbled 1 tablespoon dried parsley 1 teaspoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/2 pound seashell pasta 1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered. 2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve. Makes 8 servings
Creamy Curried Pumpkin Soup Makes: 7 (1-cup) servings 1 small onion, finely chopped 1 Tbsp. olive oil 1 can (29 oz.) pumpkin 1 can (14 oz.) chicken broth 3 Tbsp. brown sugar 3/4 tsp. curry powder 1/2 tsp. salt 4 oz. (1/2 an 8-oz. pkg.) Cream Cheese, cubed Cook and stir onion in hot oil in large saucepan on medium heat for 10 minutes or until tender. ADD pumpkin, chicken broth, 2 cups water, sugar, curry powder and salt; stir until well blended. Bring to a boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring constantly with wire whisk.
