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Pasta and Bean Soup

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    5 servings

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

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