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Source: America's Favorite Food Associations

Spicy Italian Ski Team Soup
A soup to warm those chilled bones.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
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1 teaspoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teasppoon olive oil
1 can (13-3/4 ounces) reduced-sodium beef broth
1 1/2 cups water
1 can (16 ounces) kidney beans, drained and rinsed; or 1-1/2 cups cooked dry packaged kidney beans
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 package (16 ounces) frozen Italian style vegetables
1 teaspoon dried basil leaves
3/4 cup (3 ounces) small pasta shells
1 cup loosely packed salad spinach
salt and pepper, to taste

Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes.
Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper.

TIPS: Frozen chopped onion and green pepper, and prepared garlic can be used. Soup can be prepared 1 to 2 days in advance; refrigerate, covered.

A teaspoon of prepared pesto sauce can be stirred into each bowl of soup.

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