Pasta and Bean Soup Recipe

Name: Pasta and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup elbow macaroni, shells, etc; 2 tablespoons safflower oil; 1 medium onion, chopped; 1 clove garlic, minced; 12 green bell pepper, chopped; 3 cups vegetable stock or 3 cups water; 1 (6 ounce) can tomato paste, 2/3 cup; 1 (15 ounce) can chickpeas, rinsed well, then drained; 1 (16 ounce) can kidney beans, drained (rinsed well, then drained); ¾ teaspoon black pepper; ½ teaspoon summer savory; ½ teaspoon thyme leaves; 1 dash cayenne pepper; parmesan cheese, grated (optional)

Servings: persons

½ cup elbow macaroni, shells, etc
2 tablespoons safflower oil
1 medium onion, chopped
1 clove garlic, minced
12 green bell pepper, chopped
3 cups vegetable stock or 3 cups water
1 (6 ounce) can tomato paste, 2/3 cup
1 (15 ounce) can chickpeas, rinsed well, then drained
1 (16 ounce) can kidney beans, drained (rinsed well, then drained)
¾ teaspoon black pepper
½ teaspoon summer savory
½ teaspoon thyme leaves
1 dash cayenne pepper
parmesan cheese, grated (optional)

1
Cook pasta in boiling water for about 6 minutes, until al dente.
2
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
3
Stir in onion, garlic, and green pepper.
4
Saute till tender.
5
Stir in remaining ingredients except macaroni.
6
Cover and cook for 10 minutes.
7
When pasta is done, drain well.
8
Stir into other ingredients.
9
Heat.
10
Garnish if desired.
11
Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: ½ cup elbow macaroni, shells, etc, 2 tablespoons safflower oil, 1 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Pasta and Bean 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.

That's it — enjoy your meal!

Pasta and Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions