- 5 potatoes, peeled and cubed
- 5 carrots, chopped
- 4 stalks celery, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup tomato paste
- 1 (15 ounce) can kidney beans
- 2 quarts water
- 1 cup seashell pasta
- In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
- Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.