Recipe Details

Bean_and_pasta_soup
Average
 (1)     

(19) Saved (3) Comments
Refine Search
Cuisine
more >>

More Cuisines

X Close
Main Ingredient

More Main Ingredients

X Close
Course
more >>

More Courses

X Close
Solution
more >>

More Solutions

X Close

Save Category Changes:

Recipe Keywords

  • comfort x

Ingredients (yields Serves 6 servings)

  • 1 tablespoons tomato paste
  • 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
  • 4 cups reduced-sodium canned chicken broth
  • 3/4 cups tubetti, ditalini, or other short, tubular pasta
  • 1 strip (1 ounce) bacon, diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 garlic, minced
  • 1/4 cups chopped fresh parsley
  • 1/2 teaspoons dried rosemary
  • Coarse salt and ground pepper

Cooking Instructions

For cooking instructions, please visit marthastewart.com


Public Comments (3)



Save this recipe to add notes, comments, and pictures.

bettyclee

March 12th, 2010

I altered this recipe all kinds of ways (accidentally and on-purpose) and it turned out fabulous. It's almost impossible to mess this easy dish up. I accidentally used the entire can of tomato paste, added some chopped up kale (full bunch), and substituted 2 cans of garbanzo beans (no cannelini or navy beans at TJs). I also used whole wheat pasta! Turned out more stew-like than soup. Delicious!

sarahkfullerton

March 6th, 2010

I added celery, used pastina instead of ditalini, 3 strips of bacon, and only had one can of cannelini. It could use some greens. But it was great!

kate

May 2nd, 2009

Easy, delicious recipe. Can add other vegetables (eg, celery, kale). Great way to get kids to eat vegetables.