- 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
- 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.
Reviews for Pasta Bean Soup
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"So good and easy to make."
"80 F today. This soup would not only be good for a winter meal, but had to try it and it was awesome even in the heat. Love this stuff !"
"We loved this soup. I did add a cooked pound of ground beef I had hanging out in the freezer and I think it made it better, but it would have been great without it. I love bean soups with tomatoes and is one of the better recipes I've tried.I was on the phone with my adult son while eating it (why do they always call when you're sitting down to dinner?) and I told him how delicious it was and how it was the best meal I've ever made, which wasn't much of an exaggeration. It really is that good."
"Reminds me of a good minestrone; very hearty and rather tasty."