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Pasta & Bean Soup

Pasta & Bean Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to achieving a full-bodied homemade flavor from canned chicken broth is to freshen it up with a handful of herbs, some garlic cloves and crushed red pepper. For a meatier flavor, add a little crumbled cooked Italian turkey sausage to the soup.

Ingredients
Prep: 15 minutes | Total Time: 35 minutes
  • 4 14-ounce cans
    reduced-sodium chicken broth
  • 6 cloves
    garlic, crushed and peeled
  • 4 4-inch sprigs
    fresh rosemary, or 1 tablespoon dried
  • 1/8-1/4 teaspoon
    crushed red pepper
  • 1 15-1/2-ounce or 19-ounce can
    cannellini, (white kidney) beans, rinsed, divided
  • 1 14-1/2-ounce can
    diced tomatoes
  • 1 cup
    medium pasta shells, or orecchiette
  • 2 cups
    individually quick-frozen spinach, (6 ounces) (see Ingredient note)
  • 6 teaspoons
    extra-virgin olive oil, (optional)
  • 6 tablespoons
    freshly grated Parmesan cheese
Instructions
  1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
  2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
  3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan. Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.

 

Tip

Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.

Nutritional Information

Makes: 8 servings, 1 cup each
  • Calories96
  • Fat1 g
    • Saturated fat1 g
  • Cholesterol3 mg
  • Carbohydrates14 g
    • Dietary fiber2 g
  • Protein7 g
  • Sodium572 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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