If you’re in the mood for a hearty and satisfying soup that doesn’t rely on the typical Italian seasonings, this Pasta and Bean Soup is the perfect choice. Inspired by Italian bean soups, this recipe takes a different approach by omitting the traditional seasonings and focusing on the wholesome combination of ingredients. With chopped tomatoes, macaroni, kidney beans, chickpeas, and more, this soup offers a delightful mix of flavors and textures that will warm your soul.
Ingredients:
- 1 cup (180 g) chopped tomatoes
- ½ cup (75 g) uncooked macaroni
- ½ cup (80 g) chopped onion
- ¼ cup (40 g) chopped green bell pepper
- 1 teaspoon basil
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chopped garlic
- 1 can (15 ounces, or 420 g) no-salt-added kidney beans, drained
- 1 can (15 ounces, or 420 g) no-salt-added chickpeas, drained
- 2 cups (475 ml) low-sodium vegetable broth
Preparations:
- In a slow cooker, combine all the ingredients.
- Cook on low for 5 to 6 hours.
Yield:
- 6 servings
Special Instructions:
- Feel free to adjust the amount of macaroni or add other pasta shapes according to your preference.
- If you prefer a thicker consistency, you can mash some of the beans before adding them to the soup.
Tips:
- Serve the soup with a sprinkle of grated Parmesan cheese or a drizzle of olive oil for added richness.
- If you have leftovers, the flavors will continue to develop and the soup may thicken slightly when refrigerated. Simply reheat it on the stovetop or in the microwave and adjust the consistency with additional broth if desired.
Nutritional Information per Serving:
- 224 g water
- 216 calories (7% from fat, 24% from protein, 70% from carbs)
- 13 g protein
- 2 g total fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 1 g polyunsaturated fat
- 38 g carbs
- 11 g fiber
- 1 g sugar
- 208 mg phosphorus
- 87 mg calcium
- 4 mg iron
- 273 mg sodium
- 562 mg potassium
- 212 IU vitamin A
- 1 mg ATE vitamin E
- 18 mg vitamin C
- 0 mg cholesterol
In conclusion, this Pasta and Bean Soup offers a unique twist on the traditional Italian bean soups by omitting the usual seasonings and letting the wholesome ingredients take center stage. With the combination of chopped tomatoes, macaroni, kidney beans, chickpeas, and more, this soup is packed with flavor and texture that will satisfy your cravings.
One of the great aspects of this recipe is its simplicity. By utilizing a slow cooker, you can effortlessly cook the soup while allowing the flavors to meld together. It’s a convenient option for busy days when you want to come home to a warm and comforting meal.
While this soup doesn’t rely on the typical Italian seasonings, you can still customize it to your taste. Consider adding a sprinkle of grated Parmesan cheese or a drizzle of olive oil before serving for added richness and depth. These small additions can elevate the flavors and make the soup even more enjoyable.
When it comes to leftovers, this Pasta and Bean Soup holds up well. In fact, the flavors will continue to develop and the soup may thicken slightly when refrigerated. Simply reheat it on the stovetop or in the microwave, and if desired, adjust the consistency with additional broth.
Looking at the nutritional information per serving, you’ll find that this soup strikes a balance between satisfying and relatively healthy. With a moderate calorie count, a good amount of protein, and a high fiber content, it can be a nutritious addition to your meal plan.
In summary, the Pasta and Bean Soup is a comforting and filling dish that offers a departure from the usual Italian bean soups. Its simplicity, versatility, and satisfying flavors make it a great choice for a wholesome and flavorful meal.
