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Pasta & Bean Soup

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Submitted by jae2

YIELD

5 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

½ 118
2 3E+1
TABLESPOONS ML SAFFLOWER OIL
1 1
X X ONIONS
chopped *
1 1
X X GARLIC CLOVES
minced *
½ 0.5
EACH EACH GREEN BELL PEPPERS
chopped
3 7.1E+2
CUPS ML VEGETABLE STOCK
or water
6 173.4
OUNCES ML/G TOMATO PASTE
canned *
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned, drained
16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned, drained
¾ 3.8
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML SAVORY *
½ 2.5
TEASPOON ML THYME *
1 1
DASH DASH CAYENNE PEPPER *
Garnish
1 1

Directions

Cook pasta in boiling water for about 6 minutes, until al dente.

While pasta is cooking, in Dutch oven or 4 to 5 qt saucepan, heat oil.

Stir in onion, garlic, and green pepper. Sauté until tender.

Stir in remaining ingredients except macaroni.

Cover and cook for 10 minutes.

When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.

To serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 241 26% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 576mg 24%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 20g
Vitamin A 1% Vitamin C 24%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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