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 AND BEAN SOUP
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.
Provided by Alex Witchel
Categories soups and stews, main course, side dish
Time 40m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
- Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
- Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
- Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
- To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams
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
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 :
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 & 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
ITALIAN PASTA AND BEAN SOUP
This hearty soup is just bursting with savory flavor - which is surprising considering how easy it is to make! I make it in the morning and then cool it and put it in the frig until about 30 minutes before dinner. While I'm warming the soup up, I cook my noodles.
Provided by Windchime
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute first 3 ingredients in large pot until onions are very tender.
- Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
- Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
- Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
- Serve with French Bread or rolls.
- Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.
Nutrition Facts : Calories 1001.2, Fat 38.6, SaturatedFat 8.4, Cholesterol 82.9, Sodium 2006.9, Carbohydrate 117.2, Fiber 23.2, Sugar 11.3, Protein 50
PASTA, KALE AND WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
- Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
- Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams
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.
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
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
WHITE BEAN AND PASTA SOUP
My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 648mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
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- Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
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