Pasta Bean Soup

READY IN: 20mins
Recipe by Lynne Cooks

This is a recipe from a Better Homes & Garden cookbook I dredged up recently. I modified just a little and was inspired to post the recipe as it won over my picky five-year old. The soup is nutritious, super easy to make and, with prep time included, can be made in about 20 minutes.

Top Review by Dr. Jenny

I had plans yesterday night and needed something fast for dinner so I could get out the door. This was perfect! It is really easy and really tasty. I definitely loved the added parmesan sprinkled on top for extra flavor. I used three garlic cloves and medium sized shells (more than a half cup, but I like pasta and I was trying to use up the rest of what I had on hand) and this worked fine. The amount of mushrooms were perfect. I used a combination of cremini and white button because that is what I had. The soup had nice flavor and it reheated well today for lunches. I'll be making this again. Thanks for posting.

Ingredients Nutrition

Directions

  1. In a large saucepan or Dutch oven heat oil over medium-high heat. Cook the mushrooms, onion and garlic until tender, but not brown. Add vegetable broth and bring to boil. Stir in pasta and return to boil. Cook for 10-12 minutes or until pasta is al dente. Stir in spices, salt, pepper, undrained tomatoes and garbanzo beans. Heat through. Adjust seasonings to taste.
  2. Just before serving, add Parmesan if desired.

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