Hearty Pasta & Bean Soup

I have been on a serious soup kick lately. I have no idea why because it’s been 100* in Philadelphia this past week – But I  have been loving a good, hot meal {especially if it’s served in a bowl!} I came across this recipe the other day and was inspired to recreate it at home. Pasta has been on my {pregnant} mind a lot lately and I figured this soup would be a great way to sneak in some extra veggies {since they didn’t sound so good to me the past 3 months!}

This recipe was quick and easy to make. I ended up using some homemade chicken broth which gave the soup a serious extra flavor boost. And the veggie/pasta combination kept me full for a long time. It would be fun to maybe add some extra protein into this soup, but I didn’t have any when I made it – but it would be tasty to add some in – maybe next time!

How To Make Pasta & Bean Soup: 

1. Heat 3-quart covered saucepan of salted water to boiling over high heat. Add 2 cups pasta {I used elbows} and cook as label directs.
2. Meanwhile, in 4-quart saucepan, cook 1 thinly sliced large celery stalk, 1 small chopped onion, and 1 cup shredded carrots; cover and cook until vegetables are tender, stirring occasionally. Add 1 can vegetable broth, 1 can petite-diced tomatoes with their juice, and 1 and 1/2 cups water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and sprinkle with 1/2 cup fresh parsley; heat through. Ladle soup into  soup bowls; top with Romano cheese to serve.

serves 4-6

Lots of yum going on in this bowl – and did I mention it was so easy to make! Took less than 30 minutes start to finish which was pretty amazing. Plus this recipe makes a TON of soup – we had leftovers for days, which is always a good thing!

I can’t wait to make this again, especially when it starts to cool down a bit, this will be very warming and delicious to enjoy in the Fall! Yum!

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What’s your favorite soup to make at home?

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