Kidney Bean and Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients * 2 cup cooked kidney beans, drained & rinsed * 2 cup dry penne pasta, cooked al dente, rinsed with cold water, and set aside * 1 Tbsp oil * 2 Tbsp minced fresh garlic (2 - 3 cloves) * 1/2 cup diced onion * 1 minced fresh jalapeño pepper (optional) * 2 medium carrot, peeled and sliced thin on the diagonal * 4 stalks celery, trimmed and sliced thinly * 2 medium potato, peeled and cut in 1" cubes * 2 cup sliced fresh OR frozen green beans (or 1 cup frozen peas) * 1 chopped red bell pepper * 1/4 tsp cayenne or chipotle pepper OR to taste * 2 tsp dried basil * 1 tsp dried oregano leaf * 1 tsp dried thyme leaf * 2 tsp dried marjoram leaf (optional) * 1 tsp gr cumin * 2 tsp gr coriander * 2 cup low sodium tomato sauce * 1 tsp salt or to taste * 8 cups water or soup stock * 1/2 cup chopped fresh basil, parsley or cilantro as garnish * Optional: grated dairy or non-dairy cheese
Directions:
1. Put 2 qts salted water on to boil for the pasta
2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside
3. Heat the oil on low in a 4 - 6 quart pan
4. Prep the veggies
5. Add the onion to the oil, sauté 5 minutes on med heat
6. Add the garlic & jalapeño, sauté 5 minutes on med heat
7. Add the celery, carrot, and potato. Sauté 5 minutes on med/high heat
8. Add the red pepper and fresh green beans, herbs and spices, sauté briefly
9. Drain and rinse the kidney beans, then add to veggies with the water or stock and tomato sauce
10. Stove Top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender, add cooked pasta, frozen green beans if using, and salt to taste. Cook for 10 more minutes
11. Slow Cooker or Crockpot: Sauté the onions, garlic, & jalapeño as directed above. Add everything to the crockpot except the pasta & frozen beans, cover and simmer on low until veggies are tender: 4 - 6 hours
12. Refrigerate the pasta
13. When the veggies are tender, add the pasta, frozen green beans & salt. Turn heat to high and cook for 20 more minutes or until pasta and green beans are heated through. Add salt to taste.
14. Serve in bowls, sprinkled with fresh herb and topped with grated cheese if you like. Enjoy!
Serving Size: Makes 12 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEFILTER.
1. Put 2 qts salted water on to boil for the pasta
2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside
3. Heat the oil on low in a 4 - 6 quart pan
4. Prep the veggies
5. Add the onion to the oil, sauté 5 minutes on med heat
6. Add the garlic & jalapeño, sauté 5 minutes on med heat
7. Add the celery, carrot, and potato. Sauté 5 minutes on med/high heat
8. Add the red pepper and fresh green beans, herbs and spices, sauté briefly
9. Drain and rinse the kidney beans, then add to veggies with the water or stock and tomato sauce
10. Stove Top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender, add cooked pasta, frozen green beans if using, and salt to taste. Cook for 10 more minutes
11. Slow Cooker or Crockpot: Sauté the onions, garlic, & jalapeño as directed above. Add everything to the crockpot except the pasta & frozen beans, cover and simmer on low until veggies are tender: 4 - 6 hours
12. Refrigerate the pasta
13. When the veggies are tender, add the pasta, frozen green beans & salt. Turn heat to high and cook for 20 more minutes or until pasta and green beans are heated through. Add salt to taste.
14. Serve in bowls, sprinkled with fresh herb and topped with grated cheese if you like. Enjoy!
Serving Size: Makes 12 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEFILTER.
Nutritional Info Amount Per Serving
- Calories: 141.1
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 390.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.3 g
- Protein: 5.6 g
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