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Pasta Bean Soup Recipe
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Pasta Bean Soup Recipe

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4.5 27 27
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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.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 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

Nutritional Facts

1-1/3 cup: 295 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1208mg sodium, 48g carbohydrate (0g sugars, 9g fiber), 13g protein Diabetic Exchanges:2 starch, 1 lean meat 3 vegetable 1 fat

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.
Originally published as Pasta Bean Soup in Country Woman November/December 2002, p36


Reviews for Pasta Bean Soup

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dzz1qy
Reviewed Aug. 23, 2014

"So good and easy to make."

MY REVIEW
jlhomka
Reviewed Jan. 19, 2014

"Delish!!!"

MY REVIEW
MUTTSY1
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
TryPrayer
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
kcc1108
Reviewed Feb. 13, 2012

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

MY REVIEW
kbb8011@msn.com
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
bonniejo1961
Reviewed Jan. 27, 2012

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

MY REVIEW
TxVee
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
Linda Connor
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
lillybow
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."

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