Bean & Pasta Soup

4.2
(12)
12 Reviews
2 Photos

Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with fresh Italian bread for an easy, delicious weeknight meal.

Submitted by Judy
Updated on July 14, 2022
Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon vegetable oil

  • ½ pound ground beef

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • 1 envelope dry vegetable soup mix

  • 1 cup water

  • 1 (28 ounce) can diced tomatoes

  • 1 (14.5 ounce) can red kidney beans, drained

  • ¼ cup uncooked star-shaped pasta

Directions

  1. Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.

  2. Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.

  3. Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

Nutrition Facts (per serving)

213 Calories
7g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 213
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 24mg 8%
Sodium 459mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 13g 25%
Vitamin C 12mg 13%
Calcium 76mg 6%
Iron 5mg 27%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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