Lentil Pasta Soup
|Olive oil/Vegetable oil||1 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned lentil soup||19 Ounce (1 Can, Home Cookin')|
|Lentil soup||19 Ounce (1 Can, Home Cookin')|
|Clear ready to serve beef broth||14 1⁄2 Ounce (1 Can, Swanson)|
|Canned clear ready to serve beef broth||14 1⁄2 Ounce (1 Can, Swanson)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
|Small shell pasta||1⁄2 Cup (8 tbs), uncooked|
1. In 3-quart microwave-safe casserole, combine oil, onion and garlic. Cover with lid; microwave on high 3 minutes or until onion is tender, stirring once during cooking.
2. Stir in soup and broth. Cover; microwave on high 8 minutes or until very hot. Stir in parsley, basil, oregano and pasta. Cover; microwave on high 13 minutes or until pasta is tender, stirring twice during cooking. Let stand, covered, 5 minutes.