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.
Nutrition & Diet Analysis (per serving)
343
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).