Mixed Bean Soup With Pasta

• 3 quarts vegetable stock
• 1 , 28 ounce can crushed tomatoes in puree
• 1 , 15 ounce can black beans, drained
• 1 , 15 ounce can garbanzo beans, drained
• 1 , 15 ounce can kidney beans, drained
• 2 medium carrots, trimmed, scrubbed and cut into 1/2-inch dice
• 2 medium stalk celery ribs, washed and cut into 1/2-inch dice
• 3/4 cup onion, peeled and chopped
• 1 small green bell pepper, cored and cut into 1/2-inch dice
• 1 small red bell pepper, cored and cut into 1/2-inch dice
• 8 cloves garlic, chopped, 1 teaspoon ground oregano
• 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon basil
• 1 cup dry pasta, Penne or Rotini
• 3 tablespoons balsamic vinegar, pepper to taste

Preparation

1 In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
2 Add pasta and cook until tender, about 10 minutes.
3 Stir in vinegar and season with pepper. Serve in warm bread bowls.

Source: Wheat Foods Council