Pasta Bean Soup

Pasta Bean Soup

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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!


★★★★★ 1 vote

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

How to Make Pasta Bean Soup


  1. 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.
  2. 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.

Printable Recipe Card

About Pasta Bean Soup

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

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