Bean and Pasta Soup Recipe
Bean and Pasta Soup Recipe photo by Taste of Home

Bean and Pasta Soup Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 5 servings

Ingredients

  • 1 cup uncooked small pasta
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 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

Nutritional Facts

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. 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.
  2. 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.
Originally published as Bean and Pasta Soup in Light & Tasty February/March 2006, p61

Nutritional Facts

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.

Reviews for Bean and Pasta Soup

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 13, 2013

"I love soups of all kinds. I especially love soup with beans and/or spinach. This soup fills you up without filling you out. Very good."

MY REVIEW
Reviewed May. 22, 2013

"We really enjoyed this soup at my house. I made it because I was trying to use up some more fresh kale. Since we like lots of greens, I used two cups of chopped kale and one cup of chopped spinach. Other than that I put this on the stove and I RELAXED. One idea someone had was to add the pasta right before serving or in the bowl rather than let it get soggy in the soup. Everyone likes things different ways but I thought this was a great idea so I am copying that person! I often put small bags of cooked pasta in the freezer for the two of us and this worked out great. Thanks for a good recipe."

MY REVIEW
Reviewed Apr. 24, 2013

"I love rosemary, but did not care for it in this dish. Cooking a soup for 12 minutes isn't long enough to blend the flavors so if you are trying it, cook it a little longer. All in all, very bland except for that annoying Rosemary."

MY REVIEW
Reviewed Apr. 14, 2013

"sme soup rom a cookbook I have but with pasta added"

MY REVIEW
Reviewed Feb. 3, 2013

"My husband & I both really enjoyed it. Very filling!"

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