Bean-Pasta Soup
A hearty bean-pasta soup with tomato, basil, and lemon flavors, perfect for a comforting meal that combines vegetables, beans, and pasta in a savory broth.
Ingredients
- 1/2 medium green pepper, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 Tbsp. olive or vegetable oil ⓘ
- 4 cups boiling water ⓘ
- 2 cans tomato soup
- black pepper to taste ⓘ
- 2 to 3 Tbsp. lemon juice ⓘ
- 1 medium onion, minced ⓘ
- 1/2 tsp. dried basil ⓘ
- 1/2 cup elbow macaroni
- salt to taste ⓘ
- 1 can kidney beans, drained ⓘ
- 1 can flat anchovies, chopped (optional) ⓘ
Instructions
- In a small skillet or saucepan, sauté green pepper, onion, garlic, and basil in oil until the onion is tender.
- In a large saucepan or Dutch oven, cook the macaroni in boiling water with 1/4 teaspoon salt for 10 minutes or until tender.
- Add the green pepper mixture, canned tomato soup, and drained kidney beans to the macaroni and water; mix well, then heat thoroughly.
- Season with salt and black pepper to taste.
- Add lemon juice to the soup.
- Sprinkle with chopped anchovies, if used, before serving.
Tips & Substitutions
For a heartier soup, consider adding more vegetables like carrots or celery. You can substitute the elbow macaroni with any pasta shape you prefer, or use gluten-free pasta for a gluten-free version. If you want to enhance the flavor, try adding Italian seasoning or a bay leaf during cooking. For a vegan version, omit the anchovies and use vegetable broth instead of water.
Serving Suggestions
Serve the Bean-Pasta Soup hot, garnished with fresh parsley or grated Parmesan cheese for added flavor. It pairs beautifully with a crusty bread or a simple side salad. For a complete meal, consider serving it alongside a light dessert like the Fruit And Cake Dessert or a refreshing Cherry Mousse to balance the savory soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water or broth to loosen the soup if it thickens. You can also microwave individual portions, stirring occasionally until heated through. Freezing is not recommended as the pasta may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Bean-Pasta Soup contains roughly 153 calories, with 5g protein, 31g carbohydrates, and 2g fat. It is an excellent source of vitamin C (102% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1869mg per serving (81% 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 make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just follow the recipe, but avoid adding the pasta until you are ready to serve. This will prevent it from becoming mushy. Store the soup base in the refrigerator and cook the pasta fresh right before serving for the best texture.
What can I use instead of tomato soup?
If you don't have tomato soup on hand, you can substitute it with crushed tomatoes or tomato puree. To maintain the flavor, add a bit of sugar and seasoning to balance the acidity. Alternatively, a homemade tomato sauce can work well, giving you more control over the flavors.
Is this soup suitable for vegetarian diets?
Yes, this Bean-Pasta Soup can easily be made vegetarian by omitting the optional anchovies. Ensure that you use vegetable broth instead of water for added flavor. The beans and pasta provide a good source of protein, making it a satisfying vegetarian meal.
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).