Pasta And Bean Soup
Description
This comforting Pasta and Bean Soup is a staple of home-style Italian cooking, offering a perfect balance of texture and savory depth. The dish combines tender elbow macaroni with a robust broth infused with sautéed onions, garlic, and green bell peppers. Cannellini or chickpeas and kidney beans provide a hearty, protein-rich base that makes this meal incredibly satisfying. Seasoned with thyme, savory, and a hint of cayenne, every spoonful delivers aromatic warmth. It is an ideal weeknight dinner that comes together quickly using pantry staples. Serve it hot with a sprinkle of Parmesan for a classic touch, or enjoy it as a vibrant vegan meal. This soup warms the soul and feeds the whole family with minimal effort.Ingredients
Directions
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Bring a pot of salted water to a boil and cook the pasta for about 6 minutes, until al dente. Drain well and set aside.
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While the pasta is cooking, heat the safflower oil in a large Dutch oven or 5-quart saucepan over medium heat.
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Add the chopped onion, minced garlic, and chopped green bell pepper to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
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Stir in the vegetable stock, tomato paste, drained chickpeas, drained kidney beans, black pepper, summer savory, thyme, and cayenne pepper.
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Bring the soup mixture to a simmer, then cover and cook for 10 minutes to allow the flavors to meld.
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Stir the cooked, drained pasta into the soup.
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Heat the soup through for another minute, ensuring everything is hot.
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Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 450mg19%
- Total Carbohydrate 50g17%
- Dietary Fiber 12g48%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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