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
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
RED BEAN SOUP
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
- Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
- Serve hot in soup bowls.
PASTA AND BEANS (PASTA E FAGIOLI)
Steps:
- In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
RED BEAN AND PASTA SOUP
Make and share this Red Bean and Pasta Soup recipe from Food.com.
Provided by ellie_
Categories Beans
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot heat olive oil over medium heat and then stir in onion and garlic for 5 minutes.
- Stir in next 5 ingredients (oregano - soy sauce) and bring to a simmer and then add the beans, parsley and broth. Bring to a boil and then reduce heat to low and cook for 90 minutes.
- Remove bay leaves. Puree some of the beans using an immersion blender and then add the pasta. Bring soup back to a boil and cook for another minute.
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 :
RED BEAN PASTA FAGIOLI
A hearty Italian Soup. This is a great soup to fix on a cool Saturday afternoon. It does take a little time to cook but the prep is super easy and quick.
Provided by TheBlueJeanChef
Categories Beans
Time 3h45m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
- Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!
BEAN AND PASTA SOUP
This is a great, flavorful soup that 's even better the next day. It's very thick, almost casserole like. Add water for a more liquefied soup, but be careful not to over, dilute the seasonings.
Provided by Jill B. Mittelstadt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender.
- Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.
- Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.
- Stir in pasta and cook another 15 minutes and then serve.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 39.1 g, Cholesterol 25.9 mg, Fat 16.9 g, Fiber 8.9 g, Protein 16.5 g, SaturatedFat 5.8 g, Sodium 785 mg, Sugar 2 g
RED BEAN VEGETABLE SOUP
Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. -Ronnie Lappe, Brownwood, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.
Nutrition Facts : Calories 158 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
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
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
PORTUGUESE MACARONI & BEAN SOUP
Make and share this Portuguese Macaroni & Bean Soup recipe from Food.com.
Provided by Chef Gorete
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Peel the onions and garlic and place in cheesecloth, tie the cheesecloth into a bundle for easy removal later.
- In a large pot, add all of the ingredients except for the pasta. Cook on medium heat just until the potatoes are slightly cooked.
- Add the pasta and cook until pasta is al dente and potatoes are tender. Adjust salt and pepper to taste.
- Remove the onion and garlic and serve.
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
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.
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
GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
PASTA AND BEAN SOUP
Packed with veggies and leftover ham, this recipe really dresses up canned soup. Who would believe that such a hearty meal could be ready in so little time? Julia Cox - Chesapeake, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 863mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
SPICY RED BEAN SOUP
This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily flavored with garlic. Linguica can be found in Latin American markets and many supermarkets.
Provided by Scotty Carreiro
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
- In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 41.3 g, Cholesterol 35.9 mg, Fat 17.6 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 1283.2 mg, Sugar 7.9 g
PASTA WITH RED KIDNEY BEANS
This recipe is a favorite! Very quick for those days when you get out of work late. I got this years ago from the back of a Ronzoni pasta box. Now I use Barilla Plus multi grain pasta. Taste the pasta from time to time, the Barilla seems to take a bit longer than the regular elbow noodles. So good! Tastes fantastic with corn bread on the side.
Provided by cricketbird
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
- Add pasta, stir, turn off heat, and cover.
- Stir frequently until pasta is tender.
- Sprinkle with shredded cheddar cheese if desired.
Nutrition Facts : Calories 773, Fat 3.4, SaturatedFat 0.6, Sodium 509, Carbohydrate 152, Fiber 21.9, Sugar 12.8, Protein 36
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