Pasta, Garbanzo, and Kidney Bean Vegetable Soup

Pasta, garbanzo, and kidney bean vegetable soup is a healthy and nourishing dish that is made with a variety of ingredients that are rich in nutrients and beneficial to your health. Here are some reasons why pasta, garbanzo, and kidney bean vegetable soup is healthy:

1. High in protein: Pasta, garbanzo beans, and kidney beans are all good sources of protein, which is important for building and repairing tissues, and for maintaining healthy bones, muscles, and organs.
2. Rich in fiber: Pasta, garbanzo beans, and kidney beans are also good sources of fiber, which is important for maintaining a healthy digestive system and can help to reduce the risk of constipation and other digestive disorders.
3. Low in fat: Pasta, garbanzo beans, and kidney beans are relatively low in fat, which makes them a healthy choice for people who are trying to watch their fat intake.
4. Nutritious vegetables: Pasta, garbanzo, and kidney bean vegetable soup is typically made with a variety of vegetables, such as tomatoes, onions, carrots, and bell peppers, which are rich in vitamins and minerals.
5. Low in calories: Pasta, garbanzo, and kidney bean vegetable soup is relatively low in calories, making it a good choice for people who are trying to watch their calorie intake.

Overall, pasta, garbanzo, and kidney bean vegetable soup is a healthy and nourishing dish that is high in protein, fiber, and nutrients, and low in fat and calories.

Print Pin

PASTA, GARBANZO, AND KIDNEY BEAN VEGETABLE SOUP

Course Soups

Prep Time 15 minutes

Cook Time 30 minutes

Servings 12

Author N. Jay Sorensen, RDN

Ingredients

• 4 tablespoons butter
• 1 large onion — diced small
• 3 stalks celery — diced small
• 2 medium carrots — diced small
• 2 medium potatoes — 1/2″ cubes
• 16 ounces garbanzo beans canned
• 16 ounces kidney beans canned
• 14 ½ ounces tomato puree
• 2 quarts water
• 1 tablespoon salt
• 1 tablespoon basil
• 2 tablespoons sugar
• 2 each beef bouillon cube
• 2 ½ cups elbow macaroni — cooked

Instructions

• In a medium size stock pot, melt butter over medium high heat. When butter is bubbling add onions, celery, carrots, and potatoes. Cook until tender. About 15 minutes. Add garbanzo, kidney, garlic and tomato puree. Add water and cook over medium heat for 30 minutes. Add cooked pasta and seasonings. Cook until soup thickens. About 10 minutes. Serve hot.