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My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 295 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,208 mg sodium, 48 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.
Originally published as Pasta Bean Soup in Country Woman November/December 2002, p36
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Reviewed on Jan. 29, 2012 by kbb8011@msn.com
This was easy and delicious. I always have these ingredients on hand so it goes together quickly. It was hearty and flavorful - everyone in the family wants me to make it often.
Reviewed on Jan. 27, 2012 by bonniejo1961
My husband and I loved this soup. I used Italian Style crushed tomatoes and omitted the Italian seasoning.
Reviewed on Jan. 26, 2012 by TxVee
I'd give 5 stars if I'd been able to follow the recipe exactly. But I had to use small macaroni, added a cup of water since it had to sit for a while, and used one can of navy and one can of canary beans as these were the only canned white beans I had on hand. GREAT soup - husband loved it. Just the two of us, so he added one pound of browned hamburger meat and another teaspoon of italian seasoning the next day - good stuff.
Reviewed on Jan. 23, 2012 by Linda Connor
this soup was delicious, enjoyed by all. I did substitute organic spinach for the celery and added some kosher salt.
Reviewed on Jan. 22, 2012 by lillybow
Great soup! Nice and thick, no one even noticed there was no meat in it. I substituted basil, garlic and oregano flavored diced tomatoes for the crushed tomatoes and added sliced cabbage.
Reviewed on Jan. 21, 2012 by babsvo07
Had to do a little substituting 14 oz. diced tomatoes and 14 oz. tomato sauce, which made it a bit rich. Will try again with the crushed tomatoes.
Reviewed on Jan. 20, 2012 by lmerk10
<p>Very simple; made with ingredients I usually have on hand;good on a cold night. Instead of the canned crushed tomatoes, I added some of my frozen diced tomatoes from our garden that I processed in the food processor and a little salt since none was added when I froze them. I added some sliced smoked sausage which was really good, too and made it a little heartier. With some warm crusty bread and fruit, it made a nice dinner.</p>
Reviewed on Jan. 20, 2012 by Barbara Ealy
I tweaked the recipe just a little. I used oregano instead of Italian seasoning and I added a parmasan rind (I always keep some in the freezer instead of throwing them away). I put it in for the last 5 minutes of cooking and then fish it out. Great winter soup.
Reviewed on Jan. 19, 2012 by laceyp930
Easy and tasty! Perfect for snowy winter nights!
Reviewed on Jan. 19, 2012 by TryPrayer
This is possibly the best soup I've ever made or even tasted. I made a few minor subs to accomodate the things I had on hand. I used half diced and half crushed tomatoes and I used canned carrots. I did omit the spicy peppers. Otherwise it was the same. It's bitter cold this evening but the warmth and burst of flavors from this soup really helped us to feel great. I emailed it to all my friends.
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