Recipe By: adapted from Better Homes and Gardens Meatless Main Dishes
Serving Size: 2

15 1/2 ounces red kidney beans — (1 can) drained
8 ounces tomato sauce — (1 can)
1 cup water
1/2 cup corkscrew macaroni
1/4 cup dry red wine
1 medium carrot — sliced
2 ounces mushroom stems and pieces — (1 can)
2 tablespoons chopped onion
2 tablespoons pimiento-stuffed olives — sliced
1/2 teaspoon sugar
1/2 teaspoon dried basil — crushed
1/4 cup vegan Parmesan

In a saucepan combine kidney beans, tomato sauce, water, macaroni, wine, carrot, undrained mushrooms, onion, olives, sugar, and basil. Cover and simmer about 30 minutes or till carrot and macaroni are tender. Ladle into soup bowls. Sprinkle with vegan Parmesan. Makes 2 servings.

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