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Pasta and Bean Soup Recipe

Pasta and Bean Soup Recipe - 12 cups


28-ounce can Italian plus tomatoes, diced

1 cup Snappy Tom or "Mr & Mrs T Bloody Mary Mix"

1 cup Beef Broth or canned broth*

1 tablespoon freshly squeezed lemon juice

5 cloves garlic

1/2 cup chopped white onion

1/2 teaspoon ground cumin

1/2 teaspoon Tabasco sauce

1/2 teaspoon crushed basil

2 15-ounce cans cannellini beans, **drained

1 cup chopped green pepper

2 cups cooked elbow macaroni


In a small stockpot, combine tomatoes, Snappy Tom, beef stock, lemon juice, garlic, onion, cumin, Tabasco and basil. Heat just to boiling then reduce heat and simmer 25 minutes. Stir in beans and green pepper, and simmer 10 minutes. Add macaroni and heat through.


* Canned broth is higher in sodium

** Rinsing will reduce sodium in canned beans by half

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