Bean and Pasta Soup

Bean and Pasta Soup
Bean and Pasta Soup
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 5
white meat free contains cheese contains gluten red meat free shellfish free contains dairy pescatarian
  • 1/4 teaspoon salt
  • 1 garlic clove minced
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/8 teaspoon pepper
  • 1 teaspoon dried basil
  • 1 medium onion chopped
  • 1/2 teaspoon dried rosemary crushed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 celery ribs thinly sliced
  • 2 medium carrots thinly sliced
  • 1 can (15 ounces) cannellini beans rinsed and drained
  • 1 cup uncooked small pasta
  • 1-1/4 cups reduced-sodium chicken broth or vegeta
  • 2 cups shredded fresh spinach
  • 1/4 cup shredded parmesan cheese optional
  • Carbohydrate 3.33026942660256 g
  • Cholesterol 2.88 mg
  • Fat 1.8821495034946 g
  • Fiber 1.06756602504351 g
  • Protein 1.91922482211538 g
  • Saturated Fat 0.813756462475867 g
  • Serving Size 1 1 servings. (141g)
  • Sodium 101.504552439109 mg
  • Sugar 2.26270340155905 g
  • Trans Fat 0.0670809632129672 g
  • Calories 37 calories

My Go-To Weeknight Meal: Bean and Pasta Soup

As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I rely on simple, quick recipes that are both nutritious and satisfying. This Bean and Pasta Soup has become a weekly staple in our household, a true lifesaver on those hectic evenings.

The beauty of this soup is its versatility. It's incredibly adaptable to whatever vegetables I have on hand. Sometimes I add extra zucchini, bell peppers, or even some leftover roasted vegetables. The flavors always blend beautifully, creating a rich and comforting broth. I often find myself experimenting with different herbs and spices, too – a dash of red pepper flakes adds a nice kick, while a sprinkle of fresh oregano provides a burst of fresh flavor. It's a great way to use up leftover vegetables from the fridge and avoid waste.

Beyond its convenience, this soup is packed with nutrients. The beans provide a hearty dose of protein and fiber, keeping everyone feeling full and energized. The pasta adds a comforting element of carbs, while the vegetables contribute a vibrant array of vitamins and minerals. It’s a complete meal in a bowl, making it a perfect solution for a healthy, balanced dinner. It’s also very budget-friendly, using mostly pantry staples and inexpensive produce.

The recipe itself is incredibly straightforward. Even my kids, who are notoriously picky eaters, love this soup. The simple yet flavorful broth is appealing to all ages, and the soft vegetables are easy to chew. I’ve found that adding a sprinkle of Parmesan cheese at the end adds an extra layer of deliciousness, but it’s perfectly enjoyable without it. The creamy texture from the beans and a little bit of olive oil add a nice touch as well, but if you're looking to lighten it up even more, you can easily omit it.

This isn’t just a weeknight meal; it’s a testament to simple cooking and smart meal planning. It's a recipe that embodies the spirit of practicality and deliciousness. It's a dish that has brought countless comforting dinners to my table and allowed me to spend quality time with my family, rather than stuck in the kitchen. The simple ingredients combine to make a hearty soup that is perfect for any season and any occasion. It's a recipe that I'm happy to share, hoping it brings the same joy and ease to your kitchen as it has to mine.

I often make a double batch on Sundays and store the extra portions in the freezer. This is a fantastic way to have a quick and easy meal ready for those evenings when I’m short on time. Simply reheat a portion in the microwave or on the stovetop, and dinner is served. It’s a perfect way to save time and energy, ensuring that even on the busiest of days, my family enjoys a healthy and flavorful home-cooked meal.

This Bean and Pasta Soup is more than just a recipe; it's a symbol of home-cooked comfort, efficiency, and nourishment. It's a dish that feeds the soul as much as it feeds the body. So the next time you're looking for a satisfying, healthy, and easy weeknight meal, give this soup a try. I promise you won't be disappointed.

In short, this Bean and Pasta Soup is a recipe that resonates with my busy lifestyle. It's delicious, easy, adaptable, and above all, brings my family together around a table of shared warmth and flavor. What more can you ask for in a meal?

Step-by-step

    • Cook pasta according to package directions.
    • Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes.
    • Add garlic; cook 1 minute longer.
    • Stir in the water, tomatoes, broth, basil, rosemary, 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.