PASTA BEAN SOUP
A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.
Provided by RAGTIMEWALTZER
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
- Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 21.1 g, Cholesterol 21.9 mg, Fat 9.6 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 926.1 mg, Sugar 3.2 g
BEAN AND PASTA SOUP
This soup is comfort food in the late fall and over a long winter.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
- Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
- Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
- With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
- To serve, ladle soup into bowls; sprinkle with parsley.
Nutrition Facts : Calories 205 g, Fat 3 g, Protein 11 g
BEAN & PASTA SOUP
Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with fresh Italian bread for an easy, delicious weeknight meal.
Provided by ALICKADOO
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
- Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
- Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
Nutrition Facts : Calories 213 calories, Carbohydrate 23.3 g, Cholesterol 24.3 mg, Fat 7.3 g, Fiber 6.1 g, Protein 12.5 g, SaturatedFat 2.2 g, Sodium 459 mg, Sugar 4.7 g
BEAN AND PASTA SOUP
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
PASTA BEAN SOUP
My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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. , 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.
Nutrition Facts :
MIX AND MATCH PASTA AND BEAN SOUP
From a 1985 Campbell's Cookbook. This recipe lets you pick which meat, type of Campbell's soup, herb and pasta you want to use so there are a ton of different possibilties! My favorite combo is ham, vegetable soup, basil and ditalini.
Provided by hungrykitten
Categories Low Cholesterol
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
- Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
- Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.
Nutrition Facts : Calories 324.4, Fat 12, SaturatedFat 2.4, Cholesterol 15.9, Sodium 934.4, Carbohydrate 39.6, Fiber 8.9, Sugar 7, Protein 14.9
ITALIAN STYLE BEAN SOUP MIX
This recipe is wonderful for gift giving. Include a packet of corn bread or muffin mix in a basket with a couple of nice soup bowls. Recipe comes from Gifts from a Jar Soups, Chiles and More.
Provided by PaulaG
Categories Pasta Shells
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To made the mix: layer the beans in a 1 quart jar with tight-fitting lid.
- Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag; close bag.
- Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
- Close jar, cover top of jar with fabric; attach gift tag with raffia or ribbon.
- Attached directions to preparing soup to jar.
- Soup:.
- Remove the pasta and seasoning packet from jar; set aside.
- Place the beans in a large bowl; cover with water and soak for 6 to 8 hours or overnight.
- Drain beans; discarding the water.
- Combine the soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven.
- Bring to a boil over high heat; cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender.
- Add the pasta and spinach; cover and simmer 15 to 20 minutes or until pasta is tender.
- Season to taste, serve with grated Parmesan cheese.
Nutrition Facts : Calories 243.2, Fat 2.6, SaturatedFat 0.9, Cholesterol 2.9, Sodium 416.2, Carbohydrate 42.4, Fiber 9.5, Sugar 4.5, Protein 13.7
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
VEGETABLE, BEAN AND PASTA SOUP
Categories Soup/Stew Bean Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Squash Zucchini Summer Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.
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