Pasta and Bean Soup Recipe

Pasta and Bean Soup Recipe photo by Taste of Home

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Packed with veggies and leftover ham, this recipe really dresses up canned soup. Who would believe that such a hearty meal could be ready in so little time? Julia Cox — Chesapeake, Virginia

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Pasta and Bean Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 5 Servings

10 30 40

Ingredients

1 cup cubed fully cooked ham
1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon canola oil
1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
1 can (16 ounces) kidney beans, rinsed and drained
1-3/4 cups water
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon pepper
1/2 cup uncooked medium pasta shells

Directions

In a large saucepan, saute the ham, onion, celery and garlic in oil for 3-4 minutes or until vegetables are tender. Stir in the soup, beans, water, thyme, bay leaf and pepper. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 20-25 minutes or until pasta is tender. Discard bay leaf. Yield: 5 servings.

Nutritional Facts 1 cup equals 250 calories, 7 g fat (2 g saturated fat), 15 mg cholesterol, 863 mg sodium, 34 g carbohydrate, 7 g fiber, 14 g protein.

Originally published as Pasta and Bean Soup in Simple & Delicious March/April 2010, p59