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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. 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.
Reviewed on Jan. 19, 2012 by lregan
I made a few changes to this recipe for what I had on hand. I did not have carrots so I used chopped green pepper. I also used beef broth and added 1 pound of cooked and drained ground beef to make it a little more hearty. In addition to the crushed tomatoes I added a small can of diced tomatoes. My daughter and I loved it and she even said she thought the soup was the best I ever made. Recipe is a keeper and will be making it again.
Reviewed on Jan. 19, 2012 by jeannemb320
This soup is very good! I too simmered the veggies and spices for about an hour and then added the pasta and beans at the end.
Reviewed on Jan. 18, 2012 by kyhorsluvr
We loved it, very flavorful. I also used whole wheat pasta shells and added some fresh parsley during the last 5 minutes of cooking. Yum!
Reviewed on Jan. 18, 2012 by Kathy Gailey
We loved this soup! I did add bell pepper, mushrooms and some basil. I also used whole wheat pasta shells. It was delicious!
Reviewed on Jan. 18, 2012 by Jacki3751
This is pretty much what we of Italian descent call 'Pasta e Fagioli', or pasta with beans, only without the chicken stock. It's been a staple in my family since before I was born, and remains one of my favs! I just LOVE beans! My suggestions: cut back a little on the tomatoes: maybe diced would be better, not as thick, and a little less Italian seasoning: a little goes a long way.
Reviewed on Jan. 18, 2012 by rsybrandy
As suggested, I simmered the broth for awhile before adding the pasta and beans. Also used homemade chicken broth. The soup was delicious, healthy, and filling.
Reviewed on Jan. 17, 2012 by rsybrandy
Delicious! Used homemade chicken broth and also simmered before adding pasta and beans.
Reviewed on Jan. 17, 2012 by dcdenley
We did not have white beans, so I used black beans and light red kidney beans. I also added a can of creamed corn. DELICIOUS! The kids even said they liked it!
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