Bean & Pasta Soup
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Description
Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with fresh Italian bread for an easy, delicious weeknight meal.
Ingredients
- 1 tablespoon vegetable oil
- ½ pound ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 envelope dry vegetable soup mix
- 1 cup water
- 1 (28 ounce) can diced tomatoes
- 1 (14.5 ounce) can red kidney beans, drained
- ¼ cup uncooked star-shaped pasta
Directions
- 1. Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
- 2. Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
- 3. Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
Nutrition Facts
serving: 6 servings
calories: 213 kcal
carbohydrates: 23.3 g
protein: 12.5 g
saturated fat: 2.2 g
cholesterol: 24.3 mg
sodium: 459 mg
fiber: 6.1 g
sugar: 4.7 g