Pasta and Kidney Bean Soup

• 1/2 cup red onion chopped
• 1 can tomatoes whole
• 4 cups chicken broth
• 1 cup pasta
• 1 tablespoon oregano chopped
• 1/2 teaspoon oregano dried
• 18 teaspoon red pepper flakes crushed
• 1 each garlic cloves crushed
• 1 cans red kidney beans
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Spray 3-quart nonstick saucepan with non-stick cooking spray.
2. Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until onion is tender.
3. Stir in and break up tomatoes.
4. Stir in broth, rosamarina, oregano, red pepper and garlic.
5. Heat to boiling; reduce heat.
6. Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender.
7. Stir in beans.
8. Simmer uncovered about 10 minutes or until beans are hot.
9. Sprinkle with cheese and parsley.

red onion, tomatoes, chicken broth, pasta, oregano, oregano, red pepper, garlic, red kidney beans, parmesan

Taken from recipeland.com/recipe/v/pasta-kidney-bean-soup-40507 (may not work)