Print

Homemade Pasta and Bean Soup

Print Recipe

A comforting bowl of homemade pasta and bean soup that’s perfect for chilly evenings, filled with hearty flavors and fresh ingredients.

Ingredients

Scale
  • 1 lb Ground Lamb (or substitute with ground beef or turkey)
  • 1 Yellow Onion, chopped
  • 2 Celery Stalks, chopped
  • 2 Carrots, diced
  • 3 cloves Garlic, minced
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 1 can (28 oz) Crushed Tomatoes
  • 1 can (15 oz) Red Kidney Beans, drained and rinsed
  • 1 can (15 oz) Cannellini Beans, drained and rinsed
  • 4 cups Chicken Broth (or vegetable broth)
  • 1 cup Ditalini Pasta (or any small pasta)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes
  • Salt & Pepper to taste

Instructions

  1. Heat a large pot over medium-high heat. Cook the ground lamb until browned, about 5-7 minutes.
  2. Add onion, celery, carrots, and garlic to the pot. Sauté for 8-10 minutes until softened and fragrant.
  3. Stir in the diced tomatoes, crushed tomatoes, beans, and chicken broth. Bring to a boil, then lower the heat and simmer for 20 minutes.
  4. Add the uncooked pasta to the pot and cook until tender, about 15-20 minutes, stirring occasionally.
  5. Adjust seasoning with salt and pepper to taste before serving.
  6. If the soup thickens too much, add more chicken broth to achieve your desired consistency.

Notes

Beware of overcooking the pasta; it continues to soften even after serving. Use fresh produce for vibrant flavors.

Nutrition

Find it online: https://us.recipesfood.org/homemade-pasta-and-bean-soup/

Pinterest
Pinterest
fb-share-icon
Tiktok