Bean Soup(Easy And Good)
A hearty bean soup with tender pasta, fresh herbs, and savory vegetables, perfect for comforting meals and suitable for family or casual gatherings.
Ingredients
- 1/2 cup chopped onion ⓘ
- 2 cloves garlic minced ⓘ
- 1 tablespoon oil ⓘ
- 1 medium tomato chopped ⓘ
- 2 (14 1/2 oz.) cans ready-to-serve chicken broth ⓘ
- 1 quart frozen chicken broth ⓘ
- 1 cup uncooked elbow macaroni ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 3/4 cups water ⓘ
- 1/2 teaspoon dried basil ⓘ
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried celery flakes ⓘ
Instructions
- Cook onion and garlic in a Dutch oven with oil over medium heat, stirring constantly.
- Add chopped tomato and simmer for 5 minutes, stirring occasionally.
- Add chicken broth, water, basil, oregano, and celery flakes or fresh celery.
- Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
- Add drained Great Northern beans, uncooked elbow macaroni, and pepper.
- Bring to a boil, then cover, reduce heat, and simmer for 15 minutes or until the macaroni is tender.
- Stir the soup well and serve sprinkled with Parmesan cheese.
Tips & Substitutions
For added depth of flavor, consider using fresh herbs instead of dried ones. If you're out of chicken broth, vegetable broth works well for a vegetarian version. You can also substitute elbow macaroni with any short pasta you have on hand. To make it heartier, add some diced carrots or celery. This soup can also be made with canned beans if you’re short on time.
Serving Suggestions
Serve the bean soup hot, garnished with freshly grated Parmesan cheese for a rich flavor. It pairs beautifully with a side of crusty bread or a simple green salad for a complete meal. For a heartier option, consider serving it alongside Potato-Meat Scallop. This soup also freezes well, making it a great option for meal prep.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to loosen the soup as the pasta absorbs liquid over time.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup(Easy And Good) contains roughly 896 calories, with 19g protein, 115g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (59% of the Daily Value), protein (37% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 794mg per serving (35% 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 fresh beans instead of canned beans?
Yes, you can use fresh beans, but they will need to be cooked before adding them to the soup. Soaking them overnight and boiling them until tender will ensure they blend well with the other ingredients.
How can I make this soup vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth. The rest of the ingredients remain the same, allowing you to enjoy a delicious vegan version of this comforting soup.
Can I add meat to this recipe?
Absolutely! You can add cooked sausage or shredded chicken for a protein boost. Just ensure to adjust the cooking time accordingly, especially if using raw meat, to ensure it cooks thoroughly before serving.
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).