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Pasta Bean Soup

 Pasta Bean Soup
My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
6 ServingsPrep: 10 min. Cook: 25 min.

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.

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Pasta Bean Soup (continued)

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.