Pasta Bean Soup
A hearty pasta bean soup with tomatoes, potatoes, and zucchini, offering comforting flavors and a protein boost, perfect for family dinners and chilly evenings.
Ingredients
- 1 medium onion, sliced ⓘ
- 2 cloves garlic, crushed ⓘ
- 4 oz. ham or turkey, chopped ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 (16 oz.) can stewed tomatoes ⓘ
- 3 c. water
- 1 tsp. oregano ⓘ
- 1/2 tsp. thyme ⓘ
- 1/4 tsp. pepper ⓘ
- 1 c. colored spiral macaroni ⓘ
- 2 medium potatoes, cut into 1/2 inch pieces ⓘ
- 1 (20 oz.) can red kidney beans ⓘ
- 1 small zucchini, sliced ⓘ
Instructions
- Cook and stir onion, garlic, and ham or turkey in oil over medium heat for about 5 minutes.
- Stir in stewed tomatoes with liquid, water, oregano, thyme, and pepper.
- Break up the tomatoes with a fork.
- Bring to a boil and stir in macaroni and potatoes.
- Reduce heat and cook uncovered until macaroni is tender, about 10 minutes.
- Stir in beans and zucchini and cook until zucchini is crisp-tender, about 3 minutes.
- Serve sprinkled with grated Parmesan cheese if desired.
Tips & Substitutions
For a heartier soup, consider adding more vegetables such as carrots or celery. If you prefer, you can substitute the ham or turkey with diced chicken or leave it out for a vegetarian option. Using whole wheat macaroni adds extra fiber. Adjust the herbs according to your taste; basil or parsley can be great alternatives to oregano.
Serving Suggestions
Serve the pasta bean soup hot, garnished with grated Parmesan cheese for added flavor. It pairs beautifully with a fresh side salad or crusty bread for dipping. For a complete meal, consider serving alongside a light dish like Salad Lunch, which complements the soup's hearty nature without overwhelming it.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating in 1-minute intervals until hot. If the soup thickens, add a splash of water or broth to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Bean Soup contains roughly 1009 calories, with 25g protein, 110g carbohydrates, and 56g fat. It is an excellent source of vitamin C (209% of the Daily Value), iron (91% of the Daily Value), and dietary fiber (80% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 955mg per serving (42% 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 dried beans instead of canned?
Yes, you can use dried red kidney beans. Soak them overnight and cook them separately until tender before adding them to the soup. Adjust the cooking time accordingly, as dried beans will require longer to become soft.
What can I do if the soup is too thick?
If your soup turns out thicker than desired, simply stir in additional water or vegetable broth until you reach your preferred consistency. Remember to adjust the seasonings as needed, especially salt, to maintain the flavor balance.
Is this soup freezer-friendly?
Yes, this soup freezes well. Cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop or microwave, adding a bit of water if necessary.
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).