Prep 30 mins
Cook 0 mins
I was over at my Mom's house one afternoon and was sitting at her kitchen island chatting with her. She asked if I wanted something to eat and I said, "Yes, soup." So she literally made this up right then and there. It was really good and I've been making it myself ever since.
- 3 (14 ounce) cans chicken broth
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can garbanzo beans
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 cup spaghetti sauce (your favorite brand or homemade, we use Ragu)
- 1 cup pasta shells
- 1 teaspoon italian seasoning
- salt and pepper
- Bring chicken broth to a boil.
- Add vegetables, seasonings, salt and pepper.
- Add kidney and Garabanzo beans.
- Add spaghetti sauce.
- Add pasta shells.
- Cook over medium heat 15-20 minutes.
What an easy & satisfying soup! DH wasn't going to be home til late tonight but we didn't know exactly when. I told him to call when he was leaving for home. I needed something quick & not too filling since it was going to be somewhere in the 7-8pm range. I served it with recipe #296967 & we couldn't have been happier. DS said it had just the right amount of seasonings to have a little spice, but nothing overwhelming. And even our toddler ate the veggies out of it! Now that's a good recipe! lol Thanks for sharing your mom's wonderful soup, Jennifer! We'll be making this again & again! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
I've had this in my inbox for quite awhile! Finally decided to give it a whirl tonight--loved it! I halved the recipe & used low sodium white beans. I added some oregano & garlic powder to the spices, and only had Ragu in the house but it worked great. I left out the celery & used whole wheat elbow mac for the pasta. Next time I will increase the spaghetti sauce amount a bit (I really liked the broth flavor) but it was so easy & just what I needed. Thank you!