Description
Pasta and Bean Soup is a warm and hearty dish that perfectly combines the rich flavors of beans, tender pasta, and fresh vegetables. This Italian classic is not only easy to make but also highly customizable, allowing you to use your favorite ingredients. Whether you’re looking for a comforting weeknight dinner or a special meal for gatherings, this soup delivers on both taste and nutrition. Serve it with crusty bread or a light green salad for a satisfying dining experience that the whole family will love.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 4 cloves garlic (minced)
- 1 ½ tablespoons Italian seasoning
- 2 cans diced tomatoes (14.5 ounces each)
- 15-ounce can tomato sauce
- 15 ounce can red kidney beans (drained and rinsed)
- 15 ounce can Great Northern beans (drained and rinsed)
- 2 ½ cups V-8 juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces dry ditali pasta
Instructions
- In a Dutch oven, brown the ground beef over medium heat, breaking it apart until cooked through.
- Drain excess grease and add diced onion, carrot, celery, and garlic. Sauté until softened (5-10 minutes).
- Stir in Italian seasoning and cook briefly before adding diced tomatoes and tomato sauce.
- Mix in the beans, V-8 juice, salt, and pepper; stir well.
- Cover and let simmer on low heat for about 50 minutes.
- Cook ditali pasta separately until al dente; drain.
- Combine the cooked pasta with the soup for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (375g)
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 60mg