Bean-Pasta Soup Recipe

Name: Bean-Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium green pepper, chopped; 1 clove garlic, minced; 1 Tbsp. olive or vegetable oil; 4 c. boiling water; 2 cans tomato soup; black pepper to taste; 2 to 3 Tbsp. lemon juice; 1 medium onion, minced; 1/2 tsp. dried basil; 1/2 c. elbow macaroni; salt; 1 can kidney beans, drained; 1 can flat anchovies, chopped (optional)

Servings: persons

1/2 medium green pepper, chopped
1 clove garlic, minced
1 Tbsp. olive or vegetable oil
4 c. boiling water
2 cans tomato soup
black pepper to taste
2 to 3 Tbsp. lemon juice
1 medium onion, minced
1/2 tsp. dried basil
1/2 c. elbow macaroni
salt
1 can kidney beans, drained
1 can flat anchovies, chopped (optional)

1
In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
2
In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
3
Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
4
Season with salt and pepper to taste.
5
Add the lemon juice.
6
Sprinkle with anchovies, if used.

2345

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 medium green pepper, chopped, 1 clove garlic, minced, 1 Tbsp. olive or vegetable oil, 4 c. boiling water, and more.

Yes, Bean-Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean-Pasta Soup

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