Total Time
Prep 5 mins
Cook 25 mins

Thick pasta & bean soup best served with crusty bread or baguette. I got this recipe from Yahoo's recipe of the day. It is very simple to prepare and since I didn't have seasoned tomatoes, I added 2 tsp italian well I used red kidney beans..perfect for the winter season..

Ingredients Nutrition


  1. Generously coat a large saucepan or Dutch oven with olive oil cooking spray and set over medium heat.
  2. Add onions and cook, stirring, until they have begun to soften, about 5 minutes.
  3. Stir in the tomatoes and their juices, beans and broth.
  4. Add a generous grinding of black pepper.
  5. Bring to boil and cook for 5 minutes.
  6. Stir in Pasta and cook until tender but firm, about 12 minutes.
  7. Add more stock, pepper and salt, if needed.
  8. Ladle the thick soup into bowls and sprinkle with grated cheese.
Most Helpful

This soup is great! It is a rare recipe that please my husband, my picky 3 year old, and even my twin 13 month olds! My husband who isn't a soup or a bean fan raved about it. I used kidney beans instead of cannellini and I added some chili powder. I also used a can of regular stewed tomatoes and added my own basil, oregano, and garlic powder. Great recipe!

kimpo76 November 09, 2009

This was amazing!! I found the tomatoes the recipe was talking about, and I also added some chili powder, crushed red pepper, italian seasoning, and sea salt. It was an absolute winner!!!!

psgetti4ever July 27, 2006

I thought this soup was wonderful.The next time I will add some celery and some kidneys beans for color and flavor.

Lexy1 April 22, 2005