My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
Pasta Bean Soup
Pasta Bean Soup
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 3/4 cup uncooked small pasta shells
- 2 teaspoons sugar
- 1-1/2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons grated Parmesan cheese
Directions
- In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
- Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.
