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Pasta And Bean Soup

Pasta and Bean Soup recipe image
This Italian main features Elbow macaroni, shells, etc 15 oz Can Chick Peas, drained *, Safflower oil 16 oz Can Kidney beans. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 241.2
Description
This Italian main features Elbow macaroni, shells, etc 15 oz Can Chick Peas, drained *, Safflower oil 16 oz Can Kidney beans. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cups Elbow macaroni,shells, etc
  • 15 oz Can Chick Peas, drained *
  • 2 tablespoons Safflower oil
  • 16 oz Can Kidney beans, drained *
  • 1 Med Onion, chopped
  • 3/4 teaspoons Black pepper
  • 1 Clove Garlic, minced
  • 1/2 teaspoons Summer savory
  • 1/2 Green Bell Pepper, chopped
  • 1/2 teaspoons Thyme leaves
  • 3 cups Vegetable stock or water 1 ds Cayenne Pepper
  • 6 oz Can Tomato Paste (2/3 cup)
Directions
  1. 1
    rinsed well, then drained
  2. 2
    GARNISH : grated Parmesan cheese, optional
  3. 3
    Cook pasta in boiling water for about 6 minutes, until al dente.
  4. 4
    While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
  5. 5
    Stir in onion, garlic, and green pepper.
  6. 6
    Saute till tender.
  7. 7
    Stir in remaining ingredients except macaroni.
  8. 8
    Cover and cook for 10 minutes.
  9. 9
    When pasta is done, drain well.
  10. 10
    Stir into other ingredients.
  11. 11
    Heat.
  12. 12
    Garnish if desired.
  13. 13
    Variations: - substitute or
  14. 14
    add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper

Nutrition Facts

Servings 5

Amount Per Serving
Calories 241.2kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 966.1mg41%
Total Carbohydrate 39.7g14%
Dietary Fiber 7.3g30%
Sugars 16.7g
Protein 8.2g17%

* 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: baking, bean, beans, bell, black, boiling, cayenne, chick, chopped, clove, cup, drained, elbow, etc, garlic, green, italian, kidney, leaves, macaroni,shells
Read it online: https://www.chefs-mate.com/recipe/pasta-and-bean-soup/