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Pasta Bean Soup

My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 3/4 cup uncooked small pasta shells
  • 2 teaspoons sugar
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 3 tablespoons grated Parmesan cheese

Directions

  • In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

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