Categories: Italian, Main Dish, Soup
Ingredients
- 3 1/2 cups beef broth or 3 1/2 cups vegetable broth
- 1 1/2 cups water
- 1 (16 ounce) can crushed tomatoes
- 1 teaspoon basil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 medium onion, chopped
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup elbow macaroni
- salt and pepper
- 1/3 cup parmesan cheese
Directions
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In 4qt covered saucepan, bring broth, water, tomatoes, and basil to a boil.
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Add remaining ingredients except parmesan.
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Reduce to medium and simmer covered until macaroni is al dente, about 12 minutes.
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Serve with parmesan sprinkled on top.