Best 20 Bean Pasta Soup Recipes

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Bean pasta soup is a hearty and flavorful dish, combining the protein-packed goodness of beans with the comforting warmth of a savory broth. It's a versatile soup that can be customized to your liking, whether you prefer a thick and creamy texture or a lighter, broth-based soup. With its simple preparation and endless variations, bean pasta soup is sure to become a favorite in your kitchen.

Here are our top 20 tried and tested recipes!

PASTA, SAUSAGE AND BEAN SOUP



Pasta, Sausage and Bean Soup image

A little grated Parmesan sprinkled on top is a nice addition.

Provided by Jean Jamieson

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Quick & Easy     Lunch     Sausage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained
1 cup elbow macaroni

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  • Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

BEAN AND PASTA SOUP



Bean and Pasta Soup image

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

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

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



Pasta Bean Soup image

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

1 ½ teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 ½ cups beef stock
3 ½ cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 ½ cups frozen chopped spinach
1 cup ditalini pasta

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 BEAN SOUP



Pasta Bean Soup image

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

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

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 AND BEAN SOUP



Pasta and Bean Soup image

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

2 tablespoons olive oil
1/4 pound prosciutto di Parma, in medium dice (double smoked bacon can be substituted)
1 small carrot in small dice
1 small Spanish onion in small dice
1 stalk celery, in small dice
2 cloves garlic, smashed and peeled
Coarse salt
Freshly ground black pepper
1 heaping tablespoon tomato paste
1 quart store-bought reduced-sodium vegetable broth or homemade vegetable stock
2 medium baking potatoes, peeled
1 1-pound 13-ounce can cannellini beans, rinsed and drained
1 cup ditalini pasta, cooked and drained
1 tablespoon chopped fresh rosemary
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, more for sprinkling
Extra virgin olive oil

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

ITALIAN BEAN AND PASTA SOUP



Italian Bean and Pasta Soup image

A beautiful thick soup which I usually serve for lunch with a crisp salad and crusty bread. Added in after couple of reviewers have stated that the beans took a bit longer to cook for them, I have now mentioned in the instructions to cook longer, if necessary, till tender. Having said that, I have always cooked mine for an hour without any problem!

Provided by AaliyahsAaronsMum

Categories     Low Cholesterol

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

225 g dried navy beans, soaked over-night (dried white haricot beans)
110 g small macaroni noodles
2 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, crushed
3 tablespoons tomato puree
1 tablespoon chopped fresh basil or 2 teaspoons dried basil
1 3/4 liters chicken stock or 1 3/4 liters vegetable stock
salt & freshly ground black pepper
75 g grated parmesan cheese

Steps:

  • In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
  • Add the tomato puree and basil and stir in for another minute.
  • Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
  • After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
  • Pour half the soup in a liquidiser and blend it.
  • Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
  • Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
  • Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

WHITE BEAN AND PASTA SOUP



White Bean and Pasta Soup image

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

1-1/2 cups dried great northern beans
3/4 pound Italian sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups hot water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

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.

QUICK 'N EASY PASTA & BEAN SOUP



Quick 'N Easy Pasta & Bean Soup image

A great pick me up for the cold days of winter and so easy and quick to put together. The bacon gives an added taste dimension.

Provided by Marie

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

3 slices bacon, diced
1/4 cup finely diced onion
1/2 cup chopped celery
3/4 cup chopped carrot
1 clove crushed garlic
1 (14 1/2 ounce) can diced tomatoes
6 cups chicken broth
1 can great northern bean, rinsed & drained
3/4 cup small shell pasta (like ditalini or shells)

Steps:

  • Cook bacon in saucepan until almost done.
  • Stir in onion, celery, carrots and garlic and cook until almost tender.
  • Stir in tomatoes and cook for approximately 10 minutes.
  • Stir in broth and beans and heat to boiling.
  • Stir in pasta and cook for approximately 8 to 10 minutes or til done.
  • If soup becomes too thick, add a little water.

BEAN AND PASTA SOUP



Bean and Pasta Soup image

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

8 ounces pork sausage
1 teaspoon onion powder
2 cloves garlic, minced
1 onion, finely diced
1 (10.75 ounce) can condensed minestrone soup
2 ½ cups water
1 (14.5 ounce) can great Northern beans, undrained
1 (15 ounce) can kidney beans
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 cup uncooked spinach pasta

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

PASTA, KALE AND WHITE BEAN SOUP



Pasta, Kale and White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/2 cup grated parmesan, plus 1 small piece rind
1 1/2 cups small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1 cup frozen chopped kale, thawed and squeezed dry

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

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES



White Bean and Pasta Soup With Sun-Dried Tomatoes image

I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.

Provided by Babs in Toyland

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried white bean, rinsed and picked over (such as Great Northern or cannellini)
1/4 cup olive oil
2 cups finely diced yellow onions
2 medium carrots, peeled and diced
1/2 cup diced fennel or 1/2 cup diced celery
4 garlic cloves, minced
3/4 teaspoon dried red pepper flakes
2 bay leaves
8 cups chicken stock
8 ounces bow tie pasta
1/2 cup fine diced sun-dried tomato (use the dry ones and reconstitute them in some hot water for 10 minutes before chopping)
1/4 cup finely diced fresh parsley
freshly grated parmesan cheese

Steps:

  • Soak beans overnight in enough water to cover by 3 inches.
  • Heat oil in a large heavy soup pot over medium heat.
  • Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
  • Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  • Add beans and 7 cups stock.
  • Increase heat and bring to boil.
  • Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
  • (Can be made one day ahead and cover and refrigerate at this point).
  • Bring to a simmer before continuing.
  • Add pasta and tomatoes to soup.
  • Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
  • Add parsley.
  • Taste and adjust seasonings with salt.
  • Discard bay leaves.
  • Ladle soup into bowls.
  • Serve, passing cheese seperately.

VENETIAN-STYLE BEAN AND PASTA SOUP



Venetian-Style Bean and Pasta Soup image

Categories     Soup/Stew     Blender     Bean     Cheese     Dairy     Herb     Onion     Pasta     Vegetable     Vegetarian     Dinner     Lunch     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed
10 cups water
1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for drizzling
2 medium onions, chopped
1 3/4 teaspoons salt
2 medium carrots, chopped
2 celery ribs, chopped
5 large garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper
1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
3/4 pound dried ditalini or other small tubular pasta

Steps:

  • Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
  • Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
  • Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
  • Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
  • Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
  • While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
  • To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

SPICY PASTA, BEAN, AND SAUSAGE SOUP



Spicy Pasta, Bean, and Sausage Soup image

Make and share this Spicy Pasta, Bean, and Sausage Soup recipe from Food.com.

Provided by Bev I Am

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans (chickpeas)
2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
4 teaspoons chopped fresh rosemary
2 cloves garlic, chopped
1/4 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
5 cups canned low sodium chicken broth
8 ounces orecchiette (or other small pasta)
1 1/2 cups grated romano cheese

Steps:

  • Strain liquid from canned beans into blender.
  • Add 1 cup beans and puree until smooth.
  • Heat oil in large pot over medium heat.
  • Add sausages, rosemary, garlic, and crushed red pepper.
  • Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
  • Mix in tomato paste.
  • Add bean puree, remaining beans, broth, and pasta.
  • Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
  • Mix in 1/4 cup cheese.
  • Season with salt and pepper.
  • Serve, passing remaining 1 1/4 cups cheese.
  • Makes 4 to 6 (main-course) servings.

BEAN & PASTA SOUP



Bean & Pasta Soup image

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

1 tablespoon vegetable oil
½ pound ground beef
1 large onion, chopped
1 clove garlic, minced
1 envelope dry vegetable soup mix
1 cup water
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans, drained
¼ cup uncooked star-shaped pasta

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

WHITE BEAN AND PASTA SOUP



White Bean and Pasta Soup image

Provided by Lori De Mori

Categories     Soup/Stew     Bean     Pasta     Sauté     High Fiber     Dinner     Fall     Family Reunion     Healthy     Low Cholesterol     Potluck     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 cups chopped onions
2/3 cup chopped carrot
2/3 cup chopped celery
3 1/2 cups (or more) water
2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )
1 large tomato, seeded, finely chopped
1 cup small pasta (such as farfalline)
1/3 cup chopped green onions (white and pale green parts only; about 2)
Extra-virgin olive oil (for drizzling)

Steps:

  • 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 mediumlow 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.
  • What to drink:
  • Crisp Ruffino 2007 Orvieto Classico ($10)

PASTA AND BEAN SOUP (PASTA E FAGIOLI)



Pasta and Bean Soup (Pasta E Fagioli) image

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.

Provided by Bev I Am

Categories     Beans

Time 16h

Yield 10 serving(s)

Number Of Ingredients 13

1 1/3 lbs dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 tablespoon minced fresh rosemary
1/4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1/3 lb ditalini (or other short tubular pasta)
3 tablespoons extra virgin olive oil

Steps:

  • Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
  • Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
  • Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
  • Force remaining soup through a food mill into a very large bowl.
  • Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
  • Add remaining rosemary and cook, stirring, 15 seconds.
  • Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
  • Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
  • Serve soup drizzled with olive oil.
  • -This soup is best the day after it's made.
  • Cool it uncovered, before chilling, covered, up to 4 days.
  • -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
  • This soup should be textured and thick.
  • Makes 4 quarts, serving 8 to 10.

SAUSAGE, PASTA & BEAN SOUP



Sausage, Pasta & Bean Soup image

I made up this recipe and hope you like it as much as we did. I used a spicy cajun andoulle sausage but you could use your favorite.

Provided by Lunchmeat

Categories     Beans

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb smoked sausage
1 cup yellow onion, chopped
2 garlic cloves, chopped
1/2 green bell pepper, chopped
1 (14 1/2 ounce) diced tomatoes with juice
1 (8 ounce) can tomato sauce or 1 (8 ounce) can tomato puree
6 cups beef broth or 6 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 cup uncooked desired pasta
1 (15 ounce) can your favorite beans
1 cup diced zucchini

Steps:

  • In large skillet, combine sausage, onion, garlic and bell pepper. Cook until sausage is browned and vegetables are tender.
  • Put into large soup pot and add remaining ingredients except pasta, beans and zucchini. Bring to a boil and simmer 30 minutes.
  • Add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)



Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) image

Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.

Provided by Linda R. 2

Categories     < 4 Hours

Time 3h45m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 15

1 (16 ounce) bag dried great northern beans or 1 (16 ounce) bag navy beans
2 -3 smoked ham hocks or 2 -3 smoked pork shanks
1/4 lb procuitto ham (finely chopped)
6 cups chicken stock
olive oil
1 onion, chopped
3 carrots, diced
2 -3 garlic cloves, minced
1 -2 portabella mushroom, chopped
2 teaspoons thyme
1 teaspoon sage
2 teaspoons oregano
2 teaspoons basil
2 bay leaves
1 lb pasta (fusilli, gemelli, mini lasagna, rotelli)

Steps:

  • Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
  • Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
  • Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
  • Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
  • Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
  • Serve with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6

PASTA FAGIOLI (BEAN) SOUP WITH SMOKED HAM



Pasta Fagioli (Bean) Soup With Smoked Ham image

Make and share this Pasta Fagioli (Bean) Soup With Smoked Ham recipe from Food.com.

Provided by Timothy H.

Categories     Chowders

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

2 (15 1/2 ounce) cans dark red kidney beans, drained
1 (12 1/2 ounce) can Italian-style diced tomatoes
2 1/2 cups rotini pasta, uncooked
6 cups chicken broth
8 ounces smoked ham, diced
2 tablespoons olive oil
2 whole onions, chopped
2 carrots, sliced small
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 red bell pepper, diced
2 -4 garlic cloves, chopped fine
3/4 cup fresh mushrooms, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup scallion, sliced
1/2 cup parmesan cheese

Steps:

  • In a large stock pot, saute' onions,carrots and pepper in olive oil until tender. Add garlic,basil,oregano and ham Cook for 2 minutes. Add diced tomatoes, crushing them until they have a thick consistency.
  • Add chicken stock and kidney beans, bring to a boil and stir in Rotini, boil until pasta is done. Scoop off excess fat.
  • Remove from heat. Add salt and pepper to taste. Add mushrooms, Cover and set aside for about 5 minutes. Top with Parmesan cheese and scallions before serving.

Nutrition Facts : Calories 436.4, Fat 10.7, SaturatedFat 3.1, Cholesterol 25, Sodium 1203.9, Carbohydrate 58, Fiber 10.9, Sugar 5.3, Protein 27.7

TURKEY GARBANZO BEAN AND KALE SOUP WITH PASTA



Turkey Garbanzo Bean and Kale Soup with Pasta image

Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes.

Provided by Liana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 13

16 ounces whole-wheat pasta shells
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
3 (14 ounce) cans chicken broth
¾ cup water
1 (15 ounce) can garbanzo beans, drained and rinsed
⅓ cup tomato paste
2 cups roughly chopped kale
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
  • Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
  • To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

Nutrition Facts : Calories 374.1 calories, Carbohydrate 56.8 g, Cholesterol 45.5 mg, Fat 7.7 g, Fiber 7.4 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 940.1 mg, Sugar 2.9 g

Tips:

  • Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
  • Soak your beans overnight: This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a flavorful broth: The broth is the base of your soup, so it's important to use a good one. You can use chicken broth, beef broth, or vegetable broth. If you're using a canned broth, be sure to look for one that is low in sodium.
  • Add vegetables: Vegetables add flavor, nutrients, and color to your soup. Some good options include carrots, celery, onions, garlic, and tomatoes.
  • Season your soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for a little extra flavor.

Conclusion:

Bean pasta soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.

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