Bean and Pasta Soup Recipe

Bean and Pasta Soup RecipePhoto by: Taste of Home Bean and Pasta Soup Recipe Rating 4

“We’re always on the lookout for great, low-fat recipes and this soup fits the bill,” writes Union, Ontario’s Maria Gooding. “Loaded with veggies and pasta, it’s fast, filling and delicious. Once school starts, I make it every week.”

This recipe is:

Healthy

Diabetic Friendly

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Bean and Pasta Soup Recipe
  • Prep: 20 min. Cook: 30 min.
  • Yield: 5 Servings
20 30 50

Ingredients

  • 1 cup uncooked small pasta
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cups shredded fresh spinach
  • 1/4 cup shredded Parmesan cheese, optional

Directions

  • Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
  • Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Nutritional Analysis: 1-1/2 cups equals 218 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 588 mg sodium, 35 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Originally published as Bean and Pasta Soup in Light & Tasty February/March 2006, p61

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Reviews for Bean and Pasta Soup (10)

Bean and Pasta Soup Recipe

Bean and Pasta Soup

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Reviewed on Feb. 12, 2012 by mother of 3

I thought it was very good, but my husband wouldn't eat it (he's picky). The 2nd time I used a 7 bean soup mix, with chicken broth & put in parboiled chopped red potatoes. The pasta adds too many carbs. I'll be eating this for a week.


Reviewed on Jan. 15, 2012 by ahmom

just ok.


Reviewed on Jan. 12, 2012 by jcanter

I did substitute fresh parsley for the dried rosemary as I am not a fan of rosemary. I used a whole can of vegetable broth (16 oz) and that gave it plenty of broth. Also, I never add the pasta to the soup. I keep it separate and just add it to each bowl as I go, since the pasta always absorbs the broth. It makes the soup last longer!


Reviewed on Dec. 10, 2011 by snackcake

enjoyed this soup,was alot like minestone!


Reviewed on Sep. 26, 2011 by danid

Very good. Although I needed a bit more water in mine to make it more brothier. All in all good recipe!!


Reviewed on Jan. 24, 2011 by McDougale

This soup is very filling and very good. I did spice it up with some cajun seasoning but otherwise it is perfect!


Reviewed on Mar. 13, 2010 by JanetSan

My husband, my two year old, and I loved this recipe.


Reviewed on Feb. 23, 2010 by Carrino

Been on Weight Watchers diet Love Love this soup. I have recommended to friends and family Very filling great taste.


Reviewed on Feb. 17, 2010 by sna

Very tasty and very filling. I give it 5 stars


Reviewed on Feb. 24, 2009 by lindachicken__Oklahoma

This was SO good -- the flavors blended and made a perfect meal, thank you!

 
 
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