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Pasta Bean Soup Recipe

Pasta Bean Soup Recipe photo by Taste of Home

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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

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Pasta Bean Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

Directions

In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield: 6 servings.

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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Reviews for Pasta Bean Soup

Pasta Bean Soup

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(31-25) of 25 reviews

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Reviewed on Jan. 17, 2012 by wickedcookin

healthy, sturdy anjd just plain good

Reviewed on Jan. 17, 2012 by lilaccrew

This is very close to Olive Garden's Pasta E Fagioli, which we love! Just add hamburger and spaghetti sauce.

Reviewed on Nov. 25, 2011 by ahmom

just ok

Reviewed on Jan. 31, 2011 by SWillard

I followed the recipe fairly closely, but made a couple of minor modifications. After sauteeing the veggies in oil, I added all the other ingredients except for the pasta, and let the soup simmer very low for a while to blend the flavors. Then I added the pasta at the end just long enough to cook it through. I used my own homemade chicken broth also.

Reviewed on Jan. 10, 2011 by mehalv

Loved it! Hearty and delicious.

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