Pasta and Bean Soup
Need a dairy free soup? Pastan and Bean Soup could be an outstanding recipe to try. One serving contains 220 calories, 11g of protein, and 4g of fat. This recipe serves 5. For 82 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have garlic clove, canned kidney beans, celery, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. 11 person were impressed by this recipe. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 67%. 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) are very similar to this recipe.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 bay leaf
1 can (16 ounces) kidney beans, rinsed and drained
1 tablespoon canola oil
1 celery rib, chopped
1 cup cubed fully cooked ham
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1 small onion, chopped
1/2 cup uncooked medium pasta shells
1/8 teaspoon pepper
1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
1-3/4 cups water
Equipment:
sauce pan
Cooking instruction summary:
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. Yield: 5 servings. Originally published as Pasta and Bean Soup in Simple & DeliciousMarch/April 2010, p59 Nutritional Facts 1 cup equals 250 calories, 7 g fat (2 g saturated fat), 15 mg cholesterol, 863 mg sodium, 34 g carbohydrate, 7 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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 Information:
covered percent of daily need
