Pasta Bean Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 6 servings.
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
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.
© 2024 RDA Enthusiast Brands, LLC