Black Bean And Pasta Soup

• 2 tsp. olive oil
• 1 large red onion, diced
• 2 cloves garlic, crushed
• 2 (15 oz.) cans black bean soup
• 1 (15 oz.) can black beans, rinsed and drained
• 2 (10 1/2 oz.) cans chicken broth
• 1 can pasta-ready tomatoes
• 1/4 tsp. freshly ground black pepper
• 1 c. small pasta (ditalini or bow ties)
• 2 Tbsp. red wine vinegar
• thins strips roasted red peppers (optional)

1. Heat oil in 4-quart pot.
2. Add onion and garlic. Stir until onion softens.
3. Stir in next 5 ingredients.
4. Bring to a boil.
5. Add pasta.
6. Reduce heat to low. Simmer, uncovered, 8 to 10 minutes until pasta is tender.
7. Remove from heat.
8. Stir in vinegar.
9. If desired, garnish with pepper strips.
10. Good accompanied with corn bread.

olive oil, red onion, garlic, black bean soup, black beans, chicken broth, pastaready, freshly ground black pepper, pasta, red wine vinegar, thins strips roasted red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719291 (may not work)