Pasta Bean Soup Recipe #378930
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.
20 min | 5 min prep
SERVES 4
- 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
- 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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5 stars