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medium prep time 10 mins | cook time 25 mins | SERVINGS 6


    1 large onion, chopped
    1 large carrot, chopped
    1 celery rib, chopped
    2 tablespoons olive oil
    3 garlic cloves, minced
    4 cups vegetable or chicken broth
    3/4 cup uncooked small pasta shells
    1-1/2 teaspoons Italian seasoning
    1/4 teaspoon crushed red pepper flakes
    2 cans (15 ounces each) LaFe beans, rinsed and drained
    1 can (28 ounces) crushed tomatoes
    2 teaspoons sugar


    Begin by sautéing the onion, carrot and celery in oil in a dutch oven until crisp-tender. Now add in the garlic and sauté for about 1 minute longer. Following this, add the broth, pasta, sugar, Italian seasoning and pepper flakes.

    After you have added the ingredients, bring the entire mixture to a boil. Now, reduce the heat to a simmer, and leave the mixture uncovered for about 15 minutes or until the pasta is tender. Following this, add the beans and tomatoes; simmer, uncovered, for 5 minutes.