5 potatoes
peeled and cubed 5 carrots
chopped 4 stalks celery
chopped 1 onion
chopped 1 clove garlic, minced
1/2 cup tomato paste
1 (15.5 ounce) can red kidney beans
2 quarts water
1 cup cut up sphagetti or other small pasta
In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.
