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Three Bean Soup with Vegetables and Pasta

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Three Bean Soup with Vegetables and Pasta
Three bean soup with vegetables and pasta. Is it a bean soup? A vegetable soup or a noodle soup? Yes, yes and yes! This super healthy bean soup with vegetables and pasta is all three, and, it's low in fat and calories while still providing so many healthy vegetables and some protein too. Perfect! This recipe makes quite a bit, so make sure you have room in your freezer or refrigerator for the extra leftovers, or, invite the neighbors over for dinner!

Recipe and photo courtesy of the Wheat Foods Council

See also: More easy homemade vegetable soup recipes

Ingredients:

  • 3 quarts vegetable stock
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can black beans, drained
  • 1 15 ounce can garbanzo beans, drained
  • 1 15 ounce can kidney beans, drained
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3/4 cup onion, chopped
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 8 cloves garlic, chopped
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp basil
  • 1 cup dry pasta, Penne or Rotini
  • 3 Tbsp balsamic vinegar
  • pepper, to taste

Preparation:

In a large soup or stock pot, combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.

Add pasta and cook until tender, about 10 more minutes.

Stir in vinegar and season with pepper.

Makes six servings of three bean soup.

Nutritional information:
Calories/Serving: 164 calories/serving
Nutrition: One serving provides approximately: 164 calories, 8 g protein, 32 g carbohydrates, 9 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 41 mcg folate, 3 mg iron and 613 sodium.

 

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