Pasta and Bean Soup

Pasta and Bean SoupRecipe
4 Servings

Cost per Serving:



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2 cups ditalini or small pasta shells
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, lightly crushed
3 cups tomato sauce
2 cups low-sodium vegetable broth or chicken broth
1 (10 oz.) package frozen broccoli florets, thawed and chopped
1 (10 oz.) package frozen peas
1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed


Prep: 5 Minutes
Cook: 20 Minutes

In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta. Serve with cheese toasts (see instructions below), if desired.

Created date

June 2006

Nutritional Information

Calories 372
Fat 9 g
Satfat 1 g
Protein 17 g
Carbohydrate 57 g
Fiber 13 g
Cholesterol 0 mg
Sodium 169 mg