Pasta And Bean Soup

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.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 340

Dietary: Vegan

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

Elbow Macaroni
Safflower Oil
Onion, Chopped
Garlic, Minced
Green Bell Pepper, Chopped
Vegetable Stock Or Water
Can Tomato Paste
Can Chick Peas, Drained
Can Kidney Beans, Drained
Black Pepper
Summer Savory
Thyme Leaves
Cayenne Pepper
Grated Parmesan Cheese for Garnish

Directions

1
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.
2
While the pasta is cooking, heat the safflower oil in a large Dutch oven or 5-quart saucepan over medium heat.
3
Add the chopped onion, minced garlic, and chopped green bell pepper to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
4
Stir in the vegetable stock, tomato paste, drained chickpeas, drained kidney beans, black pepper, summer savory, thyme, and cayenne pepper.
5
Bring the soup mixture to a simmer, then cover and cook for 10 minutes to allow the flavors to meld.
6
Stir the cooked, drained pasta into the soup.
7
Heat the soup through for another minute, ensuring everything is hot.
8
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.

Keywords: bean soup, pasta soup, italian soup, vegan soup, minestrone style, chickpeas, kidney beans, vegetable stock, hearty soup, quick dinner, vegetarian, macaroni, garlic, onion, green pepper, thyme, savory, comfort food, pantry meal

Read it online: https://www.chefs-mate.com/recipe/pasta-and-bean-soup-2/