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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 261.0
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 594.4 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 11.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Quick Pasta & Bean Soup calories by ingredient
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Quick Pasta & Bean Soup

Submitted by: PIANOMOM33

Introduction

A quick & easy soup that tastes like it's been simmering for hours! I like to serve this with crusty bread & a green salad . You can vary this recipe to suit your needs by using different beans or adding ground beef, etc. (be sure to recalculate nutrition info, tho!) A quick & easy soup that tastes like it's been simmering for hours! I like to serve this with crusty bread & a green salad . You can vary this recipe to suit your needs by using different beans or adding ground beef, etc. (be sure to recalculate nutrition info, tho!)
Number of Servings: 10

Ingredients

    13.25 oz box whole wheat elbow macaroni
    1 T. olive oil
    1 med. zucchini, diced
    4 cloves garlic, minced
    2 - 15oz. cans navy beans (or Northern)
    1 - 28 oz. can crushed tomatoes
    1 - 6oz can tomato paste
    1 T. salt-free garlic & herb spice blend
    2 t. paprika
    1 T. italian seasoning
    3 c. water
    2 T. finely chopped fresh parsley
    salt & pepper to taste

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Directions

1. cook pasta according to pkg. directions, drain.
2. While pasta is cooking, heat oil in large soup pot or dutch oven. Saute zucchini & garlic in over med. heat, about 2 min.
3. Add remaining ingredients except the parsley. Bring soup to a boil, reduce heat and simmer for about 10 min., covered.
4. When pasta is done, add it to the soup along wtih the parsley. If soup is too dense, add more water. Season to taste with salt & pepper.

Makes about 4 quarts soup, or ten 1.5 cup servings.


Number of Servings: 10

Recipe submitted by SparkPeople user PIANOMOM33.






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