Hearty Bean Soup with Pasta and Romano

world.food's picture

Jan. 10, 2012


Olive oil 2 Tablespoon
Onions 2 Large , chopped
Garlic 4 Clove (20 gm) , minced
Red bell pepper 1 , chopped
Green bell pepper 1 , chopped
Dried parsley 4 Tablespoon
Water/Vegetable stock 8 Cup (128 tbs)
Pureed tomatoes 16 Ounce (1 Can)
Cooked kidney beans 2 Cup (32 tbs)
Cooked navy beans 2 Cup (32 tbs)
Shell pasta/Bow tie small pasta 2 Cup (32 tbs)
Spinach/Leafy vegetable 2 Cup (32 tbs)
Black pepper 1 Teaspoon
Salt To Taste
Pecorino 1 Tablespoon
Romano cheese 1 Tablespoon (As Required, Per Person)



1.In a soup kettle, add oil and saute the garlic and onions.

2.Add the parsley and peppers and cook.

3.Add liquids,beans and tomatoes to kettle. Bring soup to boil on medium heat

4.Cover and simmer for 5 minutes

5.Add pasta to soup, and let it cook till its soft, and liquid in kettle is stew-consistency

6.Add the spinach and black pepper, cover and stand for 5 minutes

7.Sprinkle with salt if needed. Add cheese before serving.


8.Ladle into shallow bowls and serve

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 505Calories from Fat 72

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 428 mg17.83%

Total Carbohydrates 90 g30%

Dietary Fiber 23 g92%

Sugars 18 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet