Bean And Pasta Soup
Bean and pasta soup is a hearty, comforting dish packed with tender macaroni, kidney beans, and flavorful vegetables. Infused with basil, garlic, and lemon juice, it's perfect for a quick, satisfying meal that suits vegetarians and comfort food enthusiasts alike.
Ingredients
- 1/2 medium green pepper, chopped ⓘ
- 1 medium onion, minced ⓘ
- 1 clove garlic, minced or pressed ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 cup elbow macaroni ⓘ
- 1 tablespoon olive or salad oil ⓘ
- 4 cups boiling water ⓘ
- salt ⓘ
- 2 (10 3/4 oz.) cans tomato soup
- 1 (16 oz.) can kidney beans, drained ⓘ
- black pepper to taste ⓘ
- 2 to 3 tablespoons lemon juice ⓘ
Instructions
- In a skillet, sauté green pepper, onion, garlic, and basil in oil.
- Cook macaroni in boiling water with 1/4 teaspoon salt for 10 minutes or until tender.
- Do not drain the macaroni.
- Add the green pepper mixture, tomato soup, and drained kidney beans to the macaroni and water.
- Mix well and heat thoroughly.
- Season to taste with salt and black pepper.
- Add lemon juice before serving.
Tips & Substitutions
For extra flavor, consider adding diced carrots or celery to the sauté for added nutrition. If you prefer a creamier soup, stir in a splash of heavy cream or a dollop of sour cream just before serving. You can easily substitute the elbow macaroni with any small pasta shape or even gluten-free pasta. For a heartier version, add more beans or even some cooked sausage.
Serving Suggestions
Serve this hearty bean and pasta soup with warm crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese on top adds a delightful finishing touch. This dish pairs wonderfully with Italian Slush for a refreshing drink option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if it thickens too much. This soup can also be frozen for up to 2 months; just allow it to cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Pasta Soup contains roughly 328 calories, with 19g protein, 49g carbohydrates, and 9g fat. It is an excellent source of vitamin A (71% of the Daily Value), iron (63% of the Daily Value), and vitamin C (52% of the Daily Value). Note that it is relatively high in sodium, at 1986mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different beans in this soup?
Absolutely! You can substitute kidney beans with black beans, chickpeas, or any beans you prefer. Just make sure to drain and rinse them before adding to the soup. Each type of bean will bring a unique texture and flavor to the dish.
How can I make this soup vegetarian or vegan?
This recipe is already vegetarian, but to make it fully vegan, ensure that you use vegetable broth instead of any meat-based stock. Additionally, check the tomato soup for any non-vegan ingredients, and replace any dairy toppings with vegan alternatives.
What can I add to make the soup spicier?
For a spicy kick, consider adding crushed red pepper flakes or diced jalapeños when sautéing the vegetables. You can also stir in some hot sauce or a dash of cayenne pepper according to your heat preference for a flavorful kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).