Pasta And Bean Soup

This comforting Pasta and Bean Soup is the ultimate weeknight dinner solution, offering a perfect balance of protein and comfort in every bowl. The dish features a robust base of low-sodium chicken broth and stewed tomatoes, creating a rich, savory flavor profile that is both warming and satisfying. Elbow macaroni absorbs the delicious broth, while chickpeas and canned green beans add texture and heartiness without requiring any soaking or long prep times. Seasoned simply with dried celery leaves, oregano, and garlic powder, it captures the essence of home-style Italian cooking. It is an ideal meal for cold evenings, busy nights, or when you need a quick yet nutritious dish that feeds the whole family. The combination of pasta and beans ensures a filling meal that is easy to digest and deeply flavorful, making it a reliable favorite for any kitchen.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 380.8

Description

This comforting Pasta and Bean Soup is the ultimate weeknight dinner solution, offering a perfect balance of protein and comfort in every bowl. The dish features a robust base of low-sodium chicken broth and stewed tomatoes, creating a rich, savory flavor profile that is both warming and satisfying. Elbow macaroni absorbs the delicious broth, while chickpeas and canned green beans add texture and heartiness without requiring any soaking or long prep times. Seasoned simply with dried celery leaves, oregano, and garlic powder, it captures the essence of home-style Italian cooking. It is an ideal meal for cold evenings, busy nights, or when you need a quick yet nutritious dish that feeds the whole family. The combination of pasta and beans ensures a filling meal that is easy to digest and deeply flavorful, making it a reliable favorite for any kitchen.

Ingredients

2 cups LOW SODIUM CHICKEN BROTH
1 cups LOW SODIUM STEWED TOMATOES
3 oz ELBOW MACARONI
1 cups CANNED GREEN BEANS
1/2 teaspoons DRIED CELERY LEAVES
2 oz CHICK PEAS
1/2 teaspoons DRIED OREGANO LEAVES
1/4 teaspoons GARLIC POWDER

Directions

1
In a large saucepan, bring 1 cup of water and the chicken broth to a boil over medium-high heat.
2
Once boiling, reduce the heat to low to maintain a gentle simmer.
3
Add the elbow macaroni, dried celery leaves, and dried oregano leaves to the pot.
4
Simmer the mixture for 4 minutes, stirring occasionally to prevent sticking.
5
Stir in the stewed tomatoes, canned green beans, chickpeas, and garlic powder.
6
Continue to simmer for 5 minutes, or until the macaroni is tender and heated through.
7
Stir occasionally during the final simmering phase.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380.8kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 98.8mg5%
Total Carbohydrate 19.9g7%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 35.8g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nutritional Information: Each serving provides approximately 1/4 protein exchange, 1 bread exchange, 1 vegetable exchange, and 20 optional calories.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid as it sits, so add a splash of broth or water when reheating.

Variations: For added protein, consider adding shredded cooked chicken or diced ham. You can also substitute the green beans with other canned vegetables like peas or corn.

Keywords: bean, beans, boiling, broth, canned, celery, chick, chicken, dried, elbow, garlic, green, italian, leaves, low, macaroni, main, oregano, pasta, peas

Read it online: https://www.chefs-mate.com/recipe/pasta-and-bean-soup-3/