Bean and Pasta Soup

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READY IN: 50mins
Recipe by TXOLDHAM

This comes from a 2006 issue of Light & Tasty (now called Healthy Cooking) I am trying to clean out magazines and this one is no longer on their web site and I want to save.

Ingredients Nutrition


  1. Cook pasta according to directions on package.
  2. In a large non-stick pan, saute the celery, carrots, onion and garlic in oil. Stir in the water, tomatoes, broth, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until the carrots are done.
  3. Drain the pasta and stir into the vegetable mixture. Stir in the spinach and cook until wilted. Sprinkle with Parmesan cheese and serve.

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