Pasta And Kidney Bean Soup
Published: Jan 15, 2022 | Total Time: 60 min
* recipe image may have been created by generative AI
Shopping Mode
Ingredients
| 1 lb Whole Wheat Elbows |
| 3 cups Frozen Vegetable Soup Mix |
| 6 cloves Minced Garlic |
| 1 tbsp Italian Seasoning |
| 1 tbsp Crushed Red Pepper |
| 1 tsp Ground Pepper |
| 56 oz Canned Diced Tomatoes |
| 4 cups Beef Broth |
| 30 oz Canned Cannellini Beans, drained and rinced |
| 3 cups Frozen cut-leaf spinach |
| 1 To Taste Parmesan Cheese, Grated |
Directions
- Salt your water and cook the pasta to al dente. When it's done, drain and set aside. While cooking, prepare the rest of the soup.
- Add the olive oil and soup vegetables to the pan. Let it cook, covered, until softened a bit. 5-10 minutes.
- Add the minced garlic, italian seasoning, crushed red pepper (more than what's called for if you like it spicy), and pepper.
- Cook until fragrent, or about 1 minute.
- Add the tomatoes and broth to the pot. Let simmer for about 10 min. We're condensing the flavor a bit.
- Add the beans in and cook for a few minutes
- Add the frozen leaf spinach. Once that has fully heated up, take it off the heat
- Serve, putting the soup in the bowl, pasta in the soup, and then garnishing with parmesean cheese.
A few notes, use a very large pot or halve the recipe if you don't have one.
Cannellini beans are also known as white kidney beans, so feel free to use them interchangibly.
You can reduce the cooking time on this and it should still come out good.
Store the pasta separate from the soup if saving leftovers. Whole wheat pasta doens't rehead well in put back on the stove and the pasta will continue absorbing your soup.