Pasta Bean Soup
My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
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) cannellini beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons grated Parmesan cheese
Reviews
Fantastic recipe! I omitted the sugar and doubled the hot pepper flakes. I saw a similar recipe made on TV that called for puréeing one can of the beans with a cup of water. I tried that and liked the resulting thickness in the soup. I also pre-cooked the pasta and added some to each serving. Soup was even better the next day!!
Both hubby and I loved this soup. I halved it for the two of us. I made a couple of changes based on other reviews. I added ground beef which I browned with the veggies, and I used Italian style tomatoes. I had some ditalini pasta that was perfect for this recipe. We cleaned our plates. Volunteer Field Editor
So good and easy to make.
Delish!!!
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 !
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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.