This robust Pasta & Bean Soup is a wonderful example of Italian home cooking, blending simple pantry staples into a deeply satisfying dish. The combination of elbow macaroni and two types of beanschickpeas and kidney beanscreates a hearty texture that holds up well to the rich, tomato-infused broth. Aromatics like onion, garlic, and green bell pepper provide a savory base, while summer savory, thyme, and a hint of cayenne add warmth and complexity. It is the perfect weeknight dinner for a busy family, offering comfort and nutrition in every bowl. The dish is naturally vegan and easy to customize with seasonal vegetables, making it a versatile staple for your recipe box.
Pasta & Bean Soup
Description
This robust Pasta & Bean Soup is a wonderful example of Italian home cooking, blending simple pantry staples into a deeply satisfying dish. The combination of elbow macaroni and two types of beanschickpeas and kidney beanscreates a hearty texture that holds up well to the rich, tomato-infused broth. Aromatics like onion, garlic, and green bell pepper provide a savory base, while summer savory, thyme, and a hint of cayenne add warmth and complexity. It is the perfect weeknight dinner for a busy family, offering comfort and nutrition in every bowl. The dish is naturally vegan and easy to customize with seasonal vegetables, making it a versatile staple for your recipe box.Ingredients
Directions
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Bring a pot of salted water to a boil for the pasta.
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Cook the elbow macaroni in the boiling water for about 6 minutes, until al dente.
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While the pasta is cooking, heat the safflower oil in a Dutch oven or large saucepan over medium heat.
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Add the chopped onion, minced garlic, and green bell pepper to the hot oil.
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Saut the vegetables, stirring occasionally, until they are tender and fragrant.
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Stir in the tomato paste, vegetable stock, chickpeas, kidney beans, black pepper, summer savory, thyme leaves, and cayenne pepper.
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Cover the pot and let the mixture simmer for 10 minutes to allow the flavors to meld.
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Drain the cooked pasta well.
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Add the drained pasta to the soup pot and stir gently to combine.
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Heat the soup through for another minute or two until everything is hot.
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Serve hot, garnishing with grated Parmesan cheese if desired.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1118.7kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 998.2mg42%
- Total Carbohydrate 197.0g66%
- Dietary Fiber 60.8g244%
- Sugars 47.1g
- Protein 66.9g134%
* 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
Variations: For a Minestrone-style soup, substitute olive oil for the safflower oil. Add shredded carrots to the sauted vegetables and replace the savory, thyme, and cayenne with 1 teaspoon each of basil and oregano.
Texture Adjustment: To serve as a thicker skillet main course with less broth, use only 1 cup of vegetable stock. Alternatively, for a soupier consistency, use the full 3 cups of stock and increase the pasta amount to 1 cup.
Vegetable Add-ins: Feel free to add other chopped vegetables such as sweet red pepper, broccoli florets, or sliced mushrooms along with the onions and garlic.
Bean Preparation: Ensure canned beans are rinsed well and drained before adding to the soup to remove excess sodium and improve texture.
