pasta-bean-soup

Pasta Bean Soup

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
RAGTIMEWALTZER
Recipe by  RAGTIMEWALTZER

“A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  2. Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

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Reviews (2)

Rate This Recipe
denisemeby
0

denisemeby

Absolutely delicious. Leftovers taste even better. Have added this to my permanent recipe book!

Cathy G.
0

Cathy G.

I used 1 1/2 lbs. sausage because we like meat in our soups. I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Turkey Garbanzo Bean and Kale Soup with Pasta

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