PostHeaderIcon Pasta & Bean Soup

I try to make vegetarian dinners at least twice a week. I made this delicious soup a few weeks ago, right after the huge blizzard that hit Chicago, and it was the perfect dinner to survive the brutal weather. I’ve always been a fan of bean & minestrone soups and this is the perfect combination of both! I love making this in the summer using fresh vegetables from the farmers market but this is wonderful in the winter as well. It just makes you dream of the warmer days to come……

This makes a perfect meal paired with a piece of bread or salad. I love eating soup with a nice crispy piece of bread (and a ton of butter).

Pasta & Bean Soup


1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups water
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz) vegetable or chicken broth
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cups shredded fresh spinach


Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.

Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with parmesan cheese if desired.

Source: Taste of Home


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