Italian Bean And Pasta Soup Recipe

Name: Italian Bean And Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta; 2 whole Small Yellow Onions, Chopped; 1-1/2 teaspoon Salt; 2 whole Medium Carrots, Chopped; 2 stalks Celery, Chopped; 4 cloves Garlic, Finely Chopped; 1/2 cups Chopped Fresh Parsley Leaves; 1/4 teaspoons Ground Black Pepper; 2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans; 2 cups Broth (I Use Imagine No Chicken Broth); 1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil; 1/2 cups Optional Chopped Fresh Parsley Or Basil For Garnish

Servings: persons

4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta
2 whole Small Yellow Onions, Chopped
1-1/2 teaspoon Salt
2 whole Medium Carrots, Chopped
2 stalks Celery, Chopped
4 cloves Garlic, Finely Chopped
1/2 cups Chopped Fresh Parsley Leaves
1/4 teaspoons Ground Black Pepper
2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans
2 cups Broth (I Use Imagine No Chicken Broth)
1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil
1/2 cups Optional Chopped Fresh Parsley Or Basil For Garnish

1
Heat half of the olive oil in a large pot over a medium low heat. Add the onions and 1/2 teaspoon of the salt. Saute for 5 minutes, stirring occasionally. Add carrot, celery, garlic, parsley and pepper. Saute for 5 minutes more, stirring occasionally.
2
Add the beans with their liquid plus the broth and the rest of the salt. Turn heat down to low and simmer for 5 minutes, covered. Remove pot from the heat. Let soup cool for 15 minutes.
3
Puree the soup in a food processor or blender, in 2 batches. Return soup to the pot and warm over a medium low heat.
4
Ladle the soup into bowls and top with some of the chopped pasta. Drizzle the top with some olive oil, sprinkle with parsley and serve.
5
Adapted from a recipe by Maggie Stuckey.
6
Use organic ingredients whenever possible.

999

kcal

Calories

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 12 ingredients. The key ingredients include: 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta, 2 whole Small Yellow Onions, Chopped, 1-1/2 teaspoon Salt, 2 whole Medium Carrots, Chopped, and more.

Yes, Italian Bean And 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.

Italian Bean And Pasta Soup

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