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Pasta Bean Soup Recipe

Pasta Bean Soup Recipe

My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

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.

Reviews for Pasta Bean Soup

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MY REVIEW
Reviewed Aug. 23, 2014

"So good and easy to make."

MY REVIEW
Reviewed Jan. 19, 2014

"Delish!!!"

MY REVIEW
Reviewed Jul. 4, 2013

"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 !"

MY REVIEW
Reviewed Jan. 8, 2013

"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."

MY REVIEW
Reviewed Feb. 13, 2012

"Reminds me of a good minestrone; very hearty and rather tasty."

MY REVIEW
Reviewed Jan. 29, 2012

"This was easy and delicious. I always have these ingredients on hand so it goes together quickly. It was hearty and flavorful - everyone in the family wants me to make it often."

MY REVIEW
Reviewed Jan. 27, 2012

"My husband and I loved this soup. I used Italian Style crushed tomatoes and omitted the Italian seasoning."

MY REVIEW
Reviewed Jan. 26, 2012

"I'd give 5 stars if I'd been able to follow the recipe exactly. But I had to use small macaroni, added a cup of water since it had to sit for a while, and used one can of navy and one can of canary beans as these were the only canned white beans I had on hand. GREAT soup - husband loved it. Just the two of us, so he added one pound of browned hamburger meat and another teaspoon of italian seasoning the next day - good stuff."

MY REVIEW
Reviewed Jan. 23, 2012

"this soup was delicious, enjoyed by all. I did substitute organic spinach for the celery and added some kosher salt."

MY REVIEW
Reviewed Jan. 22, 2012

"Great soup! Nice and thick, no one even noticed there was no meat in it. I substituted basil, garlic and oregano flavored diced tomatoes for the crushed tomatoes and added sliced cabbage."

MY REVIEW
Reviewed Jan. 20, 2012

"<p>Very simple; made with ingredients I usually have on hand;good on a cold night. Instead of the canned crushed tomatoes, I added some of my frozen diced tomatoes from our garden that I processed in the food processor and a little salt since none was added when I froze them. I added some sliced smoked sausage which was really good, too and made it a little heartier. With some warm crusty bread and fruit, it made a nice dinner.</p>"

MY REVIEW
Reviewed Jan. 20, 2012

"I tweaked the recipe just a little. I used oregano instead of Italian seasoning and I added a parmasan rind (I always keep some in the freezer instead of throwing them away). I put it in for the last 5 minutes of cooking and then fish it out. Great winter soup."

MY REVIEW
Reviewed Jan. 19, 2012

"Easy and tasty! Perfect for snowy winter nights!"

MY REVIEW
Reviewed Jan. 19, 2012

"This is possibly the best soup I've ever made or even tasted. I made a few minor subs to accomodate the things I had on hand. I used half diced and half crushed tomatoes and I used canned carrots. I did omit the spicy peppers. Otherwise it was the same. It's bitter cold this evening but the warmth and burst of flavors from this soup really helped us to feel great. I emailed it to all my friends."

MY REVIEW
Reviewed Jan. 19, 2012

"I made a few changes to this recipe for what I had on hand. I did not have carrots so I used chopped green pepper. I also used beef broth and added 1 pound of cooked and drained ground beef to make it a little more hearty. In addition to the crushed tomatoes I added a small can of diced tomatoes. My daughter and I loved it and she even said she thought the soup was the best I ever made. Recipe is a keeper and will be making it again."

MY REVIEW
Reviewed Jan. 19, 2012

"This soup is very good! I too simmered the veggies and spices for about an hour and then added the pasta and beans at the end."

MY REVIEW
Reviewed Jan. 18, 2012

"We loved it, very flavorful. I also used whole wheat pasta shells and added some fresh parsley during the last 5 minutes of cooking. Yum!"

MY REVIEW
Reviewed Jan. 18, 2012

"We loved this soup! I did add bell pepper, mushrooms and some basil. I also used whole wheat pasta shells. It was delicious!"

MY REVIEW
Reviewed Jan. 18, 2012

"This is pretty much what we of Italian descent call 'Pasta e Fagioli', or pasta with beans, only without the chicken stock. It's been a staple in my family since before I was born, and remains one of my favs! I just LOVE beans! My suggestions: cut back a little on the tomatoes: maybe diced would be better, not as thick, and a little less Italian seasoning: a little goes a long way."

MY REVIEW
Reviewed Jan. 18, 2012

"As suggested, I simmered the broth for awhile before adding the pasta and beans. Also used homemade chicken broth. The soup was delicious, healthy, and filling."

MY REVIEW
Reviewed Jan. 17, 2012

"Delicious! Used homemade chicken broth and also simmered before adding pasta and beans."

MY REVIEW
Reviewed Jan. 17, 2012

"We did not have white beans, so I used black beans and light red kidney beans. I also added a can of creamed corn. DELICIOUS! The kids even said they liked it!"

MY REVIEW
Reviewed Jan. 17, 2012

"healthy, sturdy anjd just plain good"

MY REVIEW
Reviewed Jan. 17, 2012

"This is very close to Olive Garden's Pasta E Fagioli, which we love! Just add hamburger and spaghetti sauce."

MY REVIEW
Reviewed Nov. 25, 2011

"just ok"

MY REVIEW
Reviewed Jan. 31, 2011

"I followed the recipe fairly closely, but made a couple of minor modifications. After sauteeing the veggies in oil, I added all the other ingredients except for the pasta, and let the soup simmer very low for a while to blend the flavors. Then I added the pasta at the end just long enough to cook it through. I used my own homemade chicken broth also."

MY REVIEW
Reviewed Jan. 10, 2011

"Loved it! Hearty and delicious."

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