Best 4 Vegetable Bean And Pasta Soup Recipes
Indulge in a hearty and wholesome Vegetable Bean and Pasta Soup, a delightful symphony of flavors that will warm your soul. This versatile soup is a culinary journey that takes you through a garden of fresh vegetables, a medley of tender beans, and the comforting embrace of hearty pasta. With three enticing variations to choose from - the classic Vegetable Bean and Pasta Soup, a hearty Italian Minestrone, and a vibrant Tuscan Kale and Sausage Soup - this article offers a trio of culinary experiences that cater to diverse tastes and preferences. Each recipe is meticulously crafted to deliver a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
BEAN AND PASTA SOUP
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
BEAN & PASTA SOUP
Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with fresh Italian bread for an easy, delicious weeknight meal.
Provided by ALICKADOO
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
- Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
- Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
Nutrition Facts : Calories 213 calories, Carbohydrate 23.3 g, Cholesterol 24.3 mg, Fat 7.3 g, Fiber 6.1 g, Protein 12.5 g, SaturatedFat 2.2 g, Sodium 459 mg, Sugar 4.7 g
VEGETABLE, BEAN AND PASTA SOUP
Categories Soup/Stew Bean Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Squash Zucchini Summer Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.
PASTA BEAN SOUP
My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts :
Tips:
- Use fresh vegetables: Fresh vegetables add flavor and nutrients to the soup. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables, but fresh is always best.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
- Use a variety of beans: Different beans have different flavors and textures, so using a variety will add interest to your soup. Some good choices for vegetable bean and pasta soup include black beans, kidney beans, pinto beans, and chickpeas.
- Use a good quality pasta: The type of pasta you use will affect the overall flavor and texture of the soup. Choose a pasta that is made with high-quality ingredients and that holds its shape well when cooked.
- Season the soup to taste: The amount of salt, pepper, and other seasonings you add to the soup will depend on your personal preferences. Taste the soup as you go and adjust the seasonings as needed.
Conclusion:
Vegetable bean and pasta soup is a delicious, hearty, and healthy meal that is perfect for a cold day. It is easy to make and can be tailored to your own personal preferences. With so many different variations, there is sure to be a vegetable bean and pasta soup recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give vegetable bean and pasta soup a try.
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