Pasta and Bean Soup Recipe
Pasta and Bean Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 250 calories, 7g fat (2g saturated fat), 15mg cholesterol, 863mg sodium, 34g carbohydrate (5g sugars, 7g fiber), 14g protein.

  • 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
  1. 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.
Originally published as Pasta and Bean Soup in Simple & Delicious March/April 2010, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPasta and Bean Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review