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    You are in: Home / Recipes / Italian Pasta and Bean Soup Recipe
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    Italian Pasta and Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Windchime's Note:

    This hearty soup is just bursting with savory flavor - which is surprising considering how easy it is to make! I make it in the morning and then cool it and put it in the frig until about 30 minutes before dinner. While I'm warming the soup up, I cook my noodles.

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    Units: US | Metric


    1. 1
      Saute first 3 ingredients in large pot until onions are very tender.
    2. 2
      Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
    3. 3
      Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
    4. 4
      Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
    5. 5
      Serve with French Bread or rolls.
    6. 6
      Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

    Ratings & Reviews:

    • on January 19, 2008


      Wow! This is really good! Everyone wanted 2nds and even a few had 3rds. The kids doesn't usually like leftovers but both ate this soup the next two days for lunch. The only thing I did differently was I used 40 oz. of water with 6 chicken bullion cubes dissolved in it since I didn't have the broth. I served it with Cornmeal Molasses Skillet Rolls. A deliciously different soup that we will be enjoying a lot! Thanks Windchime for another winner! UPDATE: I have found this also works great in a crockpot. I saute the sausage & onions as directed and then place them and all the other ingredients (except the pasta and cheese) in the crockpot and refrigerate overnight. I then cook it on low for several hours the next day, adding the cooked pasta right before serving. The ingredients setting overnight definitely helps the flavors blend, but I've found this easier than cooking, cooling and reheating it.

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    • on January 23, 2008


      This was great! I had some leftover ground sausage to use up and I added a zucchini, diced when I sauteed the onions and garlic. Couldn't really taste the zucchini, but it was nice to have some added vegetables. I reduced the portions (as written it would have made a TON) and used shell pasta instead of penne. DD had about four servings. :) Very yummy. The soup does thicken a lot if you leave the pasta in, which is fine, but you end up with more like a pasta and sauce dish, not a soup. Thanks for sharing.

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    Nutritional Facts for Italian Pasta and Bean Soup

    Serving Size: 1 (637 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1001.1
    Calories from Fat 347
    Total Fat 38.5 g
    Saturated Fat 8.4 g
    Cholesterol 82.8 mg
    Sodium 2006.8 mg
    Total Carbohydrate 117.2 g
    Dietary Fiber 23.2 g
    Sugars 11.2 g
    Protein 50.0 g

    The following items or measurements are not included:

    italian seasoning

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