Bean And Pasta Soup Recipe

Ingredients for Bean And Pasta Soup

• Olive Oil
• 1 medium zucchini, diced
• 1 teaspoon garlic powder
• Chicken Broth
• 1 cup water
• 1 teaspoon dried parsley flakes
• Diced Tomato
• Pasta Shells
• Kidney Bean
• Pinto Beans
• Celery Ribs

How to Make Bean And Pasta Soup

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
2. Add 1 medium zucchini, diced, and 1 teaspoon of garlic powder. Cook until zucchini is tender-crisp, about 5-7 minutes.
3. Add 4 cups of vegetable broth, 1 cup of water, 1 teaspoon of dried parsley flakes, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup of celery, finely chopped.
4. Bring the mixture to a boil.
5. Stir in 1 cup of your favorite pasta (ditalini, elbow macaroni, or small shells work well).
6. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7. Add 1 (15 ounce) can of beans (kidney, pinto, or cannellini beans, drained and rinsed).
8. Heat through for another 2-3 minutes. Season with salt and pepper to taste.
9. Serve hot and enjoy!