Pasta Bean Soup
The recipe Pasta Bean Soup can be made in about 35 minutes. For $1.33 per serving, you get a soup that serves 6. One portion of this dish contains approximately 16g of protein, 7g of fat, and a total of 334 calories. 10 people were impressed by this recipe. If you have sugar, garlic cloves, onion, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is brought to you by Taste of Home. With a spoonacular score of 94%, this dish is outstanding. If you like this recipe, you might also like recipes such as Pastan e Fagioli Soup (Italian Pastan and Bean Soup), 30-Minute Pastan and Kidney Bean Soup (Pastan e Fagioli), and Pastan e Fagioli (Italian Pasta & Bean Soup).
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 large carrot, chopped
1 celery rib, chopped
4 cups vegetable or chicken broth
3 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2 tablespoons olive oil
1 large onion, chopped
3 tablespoons grated Parmesan cheese
3/4 cup uncooked small pasta shells
1/4 teaspoon crushed red pepper flakes
2 teaspoons sugar
Equipment:
dutch oven
Cooking instruction summary:
Directions 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. Yield: 6 servings. Originally published as Pasta Bean Soup in Country WomanNovember/December 2002, p36 Nutritional Facts 1-1/3 cups equals 295 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,208 mg sodium, 48 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender.
2. Add garlic; saute 1 minute longer.
3. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
4. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender.
5. Add the beans and tomatoes; simmer, uncovered, for 5 minutes.
6. Garnish with Parmesan cheese.
Nutrition Information:
covered percent of daily need
