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Pasta and Bean Soup

All You JUNE 2006

  • Yield: 4 Servings
  • Cook time: 20 Minutes
  • Prep time: 5 Minutes
  • Cost Per Serving:$2.03


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 9g
  • Saturated fat: 1g
  • Protein: 17g
  • Carbohydrate: 57g
  • Fiber: 13g
  • Cholesterol: 0mg
  • Sodium: 169mg

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Pasta and Bean Soup Recipe