1 clove Garlic
1 Tbsp. Oil
3 1/2 cups Chicken Broth
16 oz. can Tomatoes
1/2 tsp. dried Basil
1/2 tsp. dried Oregano
3/4 cup raw Macaroni
1 can Kidney Beans
10 oz. pkg. frozen cut Green Beans, thawed
Chop onion, mince garlic. In a soup pot, heat oil on medium. Add onion and garlic, cook until softened, about 5 minutes. Add broth, tomatoes, herbs and 1/8 tsp. pepper. Break up tomatoes with a spoon. Increase heat to high and bring to boil. Reduce heat, cover and let simmer for 30 minutes. Cook macaroni in large pan of salted boiling water until tender, drain. Drain and rinse kidney beans and add to soup with green beans. Cook 5 minutes, add macaroni and heat through.
– From Nana’s Recipe Collection
4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.
Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
* This also works with frozen green beans, but not as good with canned green beans.