Macaroni And Bean Soup
Created by dienia b on March 21, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42565
Ingredients
- 2 tablespoons oil
- 2 stalks celery, chopped roughly
- 1/2 cup carrot, finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups passata tomato sauce
- 4 cups vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried rosemary
- 4 basil leaves, ripped
- 1 cup milk
- 1 cup dry macaroni
- 15 ounces great northern beans, undrained (1 can)
- 4 ounces Parmigiano cheese (1/2 cup freshly grated)
How to Make
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Step 1: In a large saucepan over medium heat, saute celery, onion and garlic in oil until onion is translucent, about 10 minutes.
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Step 2: Season lightly.
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Step 3: Stir in broth, tomato sauce, about 1/4 of the grated cheese, and the rosemary and basil.
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Step 4: Bring to a boil then lower heat and simmer for 15 minutes.
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Step 5: Add pasta and simmer for 30 minutes until pasta is done.
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Step 6: Add milk.
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Step 7: Simmer until boiling add rest of cheese off the heat and serve when melted.
Nutritional Facts
- Serving Size: 1 (533.2 g)
- Calories 256.2
- Total Fat - 9.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 6.7 mg
- Sodium - 1667.3 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 5.9 g
- Sugars - 11.8 g
- Protein - 8.9 g
- Calcium - 166.4 mg
- Iron - 3.2 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.2 mg