Red Kidney Beans and Pasta Soup


  • can (15 oz.) red kidney beans, rinsed, drained
  • 4 tablespoon(s) olive oil
  • salt and pepper to taste
  • ½ pound(s) (½ 16oz. box) Tubetti Pasta or Macaroni
  • 3 tablespoon(s) parsley - fresh, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon(s) tomato paste - Italian herb
  • + 2 more ingredients
    • 2 cup(s) water, plus 2 tablespoons
    • 1 can (28 oz.) Italian style diced tomatoes

Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes. Add tomato paste and 2 tablespoons water. Sauté 2 more minutes. Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked. Add kidney beans and undrained tomatoes. Stir to combine and...

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