Pasta Bean Soup
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups sliced fresh mushrooms (we like cremini)
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 (32 ounce) box vegetable broth
- 1⁄2 cup small shell pasta
- 1 teaspoon italian seasoning mix (or mix of dried oregano and basil)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (16 ounce) can diced tomatoes (the kind with garlic & oil adds a nice flavor)
- 1 (15 ounce) can garbanzo beans, rinsed & drained
- parmesan cheese, for serving
directions
- 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.
- Just before serving, add Parmesan if desired.
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Reviews
-
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.
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My other half convinced me to make this soup, because of the mushrooms, more than anything else! And, although I followed the recipe on down, I did dice the mushroom quite small (hoping they'd disappear, I suppose!) & will admit that when the soup was on the table, it was quite enjoyable, although another time I might cut back on the amount of those buggers! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]