Appetizers / Soups / Salads

Bean and Pasta Soup is for Dinner.

Bean and Pasta Soup takes 20 minutes to prepare.

Bean and Pasta Soup takes 125 minutes to cook.

Bean and Pasta Soup makes 8 servings.

The ingredients for Bean and Pasta Soup are:

1 tbsp Olive Oil
2 cups pre-soaked pinto beans
2 carrots, diced
2 celery stalks, diced
1/2 cup chopped onion
2 large garlic cloves, minced
3 bay leaves
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 28 oz can San Marzano crushed tomatoes (any brand could be used, but these are my favorite)
2 cups Ditalini Pasta (any small pasta, if cannot find ditalini)
20 leaves basil, coarsely chopped

Here is how you make Bean and Pasta Soup:

Add oil to large cast iron pot and heat, add in carrots, celery and onion and saute until tender about 10 minutes. Add in dry beans, minced garlic, bay leaves, chicken broth, tomatoes, and salt and pepper. Cover and bring to boil, and continue to cook for 2 hours on medium-low heat, stirring occasionally, until beans are tender. Add in 2 cups uncooked pasta and cook another 5 minutes, until pasta is al dente. Stir in coarsely chopped basil leaves and remove from heat. Serve in Bowls.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user WHYMOORE.

The nutritional information for Bean and Pasta Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 229.9

• Total Fat: 2.9 g
• Cholesterol: 3.7 mg
• Sodium: 1,179.2 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 5.8 g
• Protein: 8.4 g