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1. Add olive oil to stockpot. Heat over medium heat.
2. Sauté sliced onions, chopped red bell pepper, and crushed garlic until onion is soft, about 5 minutes.
3. Stir in mild chili powder and ground cinnamon. Sauté 1 minute.
4. Stir in chopped tomatoes, kidney beans, tomato puree and vegetable stock.
5. Bring to a gentle boil over medium high heat.
6. Reduce heat to low. Simmer 20 minutes.
7. Add soup to blender in small batches. Puree until smooth. Transfer to large bowl.
8. Return soup to stockpot. Return stockpot to low heat. Stir in cooked pasta.
9. Serve in individual soup bowls. Garnish with cilantro.
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