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Red Kidney Beans and Pasta Soup Recipe

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Zesty flavors highlight this hearty pasta, tomato, and bean dish.
Directions
  • Heat olive oil over medium heat, add garlic and parsley. Sauté for 2 minutes.
  • Add tomato paste and 2 tablespoons water. Sauté 2 more minutes.
  • Add pasta and 2 cups water. Bring to a boil then reduce heat and simmer until pasta is cooked.
  • Add kidney beans and undrained tomatoes. Stir to combine and heat through. Add more water if necessary.
  • Season to taste with salt and pepper.
  • Serve with parmesan cheese and crusty bread.
Container: large pan with high sides
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 2 cups
Servings: 6
Enter desired servings   Change Servings
Ingredients
- 1/2 pound (1/2 16oz. box) Tubetti Pasta or Macaroni
- 1 can (15 oz.) red kidney beans, rinsed, drained
- 3 tablespoons parsley - fresh, chopped
- 1 garlic clove, chopped
- 1 tablespoon tomato paste - Italian herb
- 2 cups water, plus 2 tablespoons
- 4 tablespoons olive oil
- 1 can (28 oz.) Italian style diced tomatoes
salt and pepper to taste

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