Soup White Bean And Pasta Recipe 45 Recipes

WHITE BEAN AND PASTA SOUP

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

WHITE BEAN AND PASTA SOUP RECIPE - (4.4/5)

Steps:

• 1. Cook the pasta according to the directs on the package 2. Chop the onion, celery, and carrots. Sauté in a pan with olive oil and garlic for about 5 minutes. 3. In a large pot, combine the water, chicken or vegetable broth, diced tomatoes, beans, parsley, rosemary, and the salt and pepper to taste. Boil for about 10 minutes. 4. Combine the spinach, vegetables, and pasta into the large pot and simmer until the spinach is wilted. 5. Serve with some parmesan cheese

BEAN AND PASTA SOUP

Steps:

• In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
• Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
• Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
• With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
• To serve, ladle soup into bowls; sprinkle with parsley.

PASTA, KALE AND WHITE BEAN SOUP

Steps:

• Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
• Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
• Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams

WHITE BEAN AND PASTA SOUP

Steps:

• Combine all ingredients, except pasta, salt and pepper in slow cooker.
• Cover and cook on low 6-8 hours, adding pasta during the last 15 minutes.
• Season to taste with salt and pepper.

WHITE BEAN AND PASTA SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans beans, discarding liquid.
• In the same pan, cook the sausage, onion, carrot, and garlic over medium heat until meat is no longer pink.
• Add the broth, water , currants, basil and beans. Bring to a boil and reduce heat; cover and simmer for 1 1/2 - 2 hours or until the beans are tender, stirring occasionally,.
• Add the tomatoes and pasta; bring to a boil Reduce heat; cover and simmer for 15 minutes or until the pasta is tender.
• Serve with parmesan Cheese.

WHITE BEAN AND PASTA SOUP

Steps:

• In a large saucepan, stir together the broth, beans, tomatoes, and oregano. Bring to a boil over medium heat.
• Stir in the pasta. Cook, partially covered, for 7 minutes, or until the pasta is just cooked through. Serve sprinkled with the Parmesan.
• If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes. When the soup is refrigerated, the pasta will tend to absorb the liquid. The tomato liquid is good for returning the leftovers to the proper soupy consistency. You can also use water or more broth.
• Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix. You'll have enough soup for five one-cup servings.
• (Per Serving)
• Calories: 158
• Total Fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 1mg
• Sodium: 131mg
• Carbohydrates: 28g
• Fiber: 8g
• Sugars: 3g
• Protein: 9g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 1/2 Very Lean Meat

SOUP, WHITE BEAN AND PASTA RECIPE - (4/5)

Steps:

• Chopped onions, carrots, celery. Heat olive oil in a 4 qt. pot over medium heat. Add onions, carrots, and celery and saute until all vegetables are soft - about 12 minutes. Add 3-1/2 cups of water, can of beans with liquid, and can of tomatoes with liquid - bring to a simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Add the pasta to the pot and bring to a boil. Cook until pasta is tender, adding more water to soup by 1/2 cupfulls if very thick - about 10 minutes. Add dash of hot sauce - optional Ladle soup into bowls - sprinkle with chopped green onions, drizzle with olive oil. serve

PASTA BEAN SOUP

Steps:

• Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
• Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

WHITE BEAN PASTA SOUP

Steps:

• Heat olive oil,.
• Add onion and garlic, saute until translucent.
• Add celery, carrot, Italian seasoning, saute 5 min on medium-high heat, until vegetables are just starting to brown.
• Add broth, cover and bring to boil.
• Add pasta, stir, cover and simmer until pasta is 1/2 done, stirring frequently.
• Add beans, tomatoes, salt and pepper to taste, cover and bring back up to simmer, cook ~5 min or until beans are hot and pasta is almost done.
• Add greens. If using spinach, stir it in and turn off heat, let sit for a minute or two until spinach is wilted. If using kale, add to pot, and continue simmering for ~ 5 minutes or until kale is tender, but still bright green.
• Serve with a sprinkle of Parmesan.