Ingredients for Bean And Pasta Soup
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 teaspoon garlic powder
- 0 cups chicken broth
- 1 cup water
- 1 teaspoon dried parsley flakes
- 1 (14.5 ounce) can diced tomatoes
- 1 cup pasta shells
- 1 (15 ounce) can beans (kidney option), drained and rinsed
- 1 (15 ounce) can beans (pinto option), drained and rinsed
- 1 cup finely chopped celery
- 4 cups vegetable broth
- 1 (15 ounce) can beans (cannellini option), drained and rinsed
- salt and pepper to taste
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How to Make Bean And Pasta Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 medium zucchini, diced, and 1 teaspoon of garlic powder. Cook until zucchini is tender-crisp, about 5-7 minutes.
- 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.
- Bring the mixture to a boil.
- Stir in 1 cup of your favorite pasta (ditalini, elbow macaroni, or small shells work well).
- Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- Add 1 (15 ounce) can of beans (kidney, pinto, or cannellini beans, drained and rinsed).
- Heat through for another 2-3 minutes. Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
19g
Fat
6g
Carbs
12g
