Red Kidney Beans and Pasta Soup Recipe
Rate & Review
Zesty flavors highlight this hearty pasta, tomato, and bean dish.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1/2 pound (1/2 16oz. box) Tubetti Pasta or Macaroni
1 can (15 oz.) red kidney beans, rinsed, drained
3 tablespoons parsley - fresh, chopped
1 garlic clove, chopped
1 tablespoon tomato paste - Italian herb
2 cups water, plus 2 tablespoons
4 tablespoons olive oil
1 can (28 oz.) Italian style diced tomatoes
salt and pepper to taste
:large pan with high sides
Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes.
Add tomato paste and 2 tablespoons water. Sauté 2 more minutes.
Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked.
Add kidney beans and undrained tomatoes. Stir to combine and heat through. Add more water if necessary.
Season to taste with salt and pepper.
Serve with parmesan cheese and crusty bread.
Bean Soup with Sausage
dry soup beans
Bean Soup with Ham and Kielbasa
croutons if desired
Ham and White Bean Soup
More Similar Recipes
Red Kidney Beans and Pasta Soup Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com