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Pasta And Bean Soup Recipe
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Carrots||3 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned kidney beans with juice||2 Pound|
|Canned tomatoes||1 Pound|
|Beef broth||2 Cup (32 tbs)|
|Water||5 Cup (80 tbs)|
|Tubetti||3 Ounce (1 Cup)|
|Dried rosemary||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Pepper||1 1⁄4 Teaspoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 2472 Calories from Fat 952
% Daily Value*
Total Fat 107 g165.2%
Saturated Fat 27.8 g138.8%
Trans Fat 0 g
Cholesterol 68 mg
Sodium 8652.4 mg360.5%
Total Carbohydrates 318 g106.1%
Dietary Fiber 68.7 g274.7%
Sugars 74.3 g
Protein 113 g226.5%
Vitamin A 722% Vitamin C 221.6%
Calcium 222.5% Iron 118.6%
*Based on a 2000 Calorie diet
Add the onion, carrots, celery and garlic and cook over low heat for 10 minutes until softened.
Stir in the beans and the tomatoes, breaking up the tomatoes with a spoon.
Add the beef broth and water and bring to the boil over high heat.
Add the pasta and the rosemary, oregano, salt and pepper.
Lower the heat and cook gently, partially covered, for 15 to 20 minutes until the pasta is cooked.
Stir in the parsley.
Taste for seasoning, adding more salt and pepper if needed.
Keep in mind that the Parmesan will add some saltiness, so do not oversalt.
Ladle into bowls and sprinkle each serving with a generous spoonful of Parmesan.