Pasta and Bean Soup

Pasta and Bean Soup
Photo by www.myrecipes.com

Ingredients

  • 1 (10 oz.) package frozen peas
  • 1 (10 oz.) package frozen peas
  • 1 (10 oz.) package frozen broccoli florets, thawed and chopped
  • 1 (10 oz.) package frozen broccoli florets, thawed and chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 cups ditalini or small pasta shells
  • 2 cups ditalini or small pasta shells
  • + 11 more ingredients
    • 1 medium onion, finely chopped
    • 2 cups low-sodium vegetable broth or chicken broth
    • 2 tablespoons extra-virgin olive oil
    • 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
    • 1 clove garlic, lightly crushed
    • 1 clove garlic, lightly crushed
    • 3 cups tomato sauce
    • 3 cups tomato sauce
    • 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
    • 2 cups low-sodium vegetable broth or chicken broth
    • 1 medium onion, finely chopped

In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chick...

View full recipe at My Recipes

Comments

Variations on Pasta and Bean Soup

  • Pasta and Bean Soup
    • 1 1/3 pounds dried cranberry beans
    • 1/3 pound ditalini or other short tubular pasta
    • 1 celery rib
    • 2 medium tomatoes
    • 2 medium boiling potatoes
    • +7 other ingredients


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