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Chicken Soup With Pasta and White Beans

Chicken Soup With Pasta and White Beans

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
  3. Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RRKINNETT
38

RRKINNETT

2/23/2005

yummy

laurainbow
22

laurainbow

12/29/2010

if you want added spicyness, use a can of diced tomatoes with green chillies. the white beans & broth compliment this nicely i used italian spices, and a pince of turmeric & garam masala insttead of rosemary. I also used tortelini instead of small pasta. delicious!

MrsBliss
22

MrsBliss

11/12/2008

Very good, I use the small soup pastas all the time anyway, my family prefers them over noodles. The whit ebeans giv eit more protein too!

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