Pasta Bean Soup Recipe

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Pasta Bean Soup

Cara Starsick


This is a spicy soup, mostly because I wasn't wearing glasses first time I made it and put approx 1/4 cup Hot pepper flakes instead of 1/4 teaspoon--Big Difference! Wow my husband loves it!

pinch tips: How to Skin Carrots, Potatoes and Apples


6, but actually more.


10 Min


25 Min


1 large
1 large
carrots, chopped
1 stick
celery (chopped)
2 Tbsp
olive oil
3 clove
garlic cloves, minced
4 c
vegetable or chicken broth
3/4 c
uncooked small pasta shells
2 tsp
italian seasoning
1/4 tsp
crushed red pepper flakes (i use 1/8 cup)
2 can(s)
(15 oz each)cannellini beans (white kidney beans) drained
1 can(s)
(28 oz)crushed tomatoes
3 Tbsp
parmesan cheese (per serving) as garnish


Directions Step-By-Step

In Dutch oven, saute the onion, carrot & cerlery in oil until tender. Add garlic, saute 1 min. longer. Add the broth, pasta, sugar,Italian seasoning & pepper flakes.
Bring to boil. Reduce heat,simmer,uncovered, for 15 minutes or until pasta is tender. Add the beans & tomatoes; simmer, uncovered, for 5 mins. Garnish with Parmesan cheese. Yield: 6 servings,but you'll have some left for lunch the next day.

About this Recipe

Course/Dish: Soups, Bean Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #meatless