This delicious Pasta, Garbanzo, and Kidney Bean Vegetable Soup is a comforting and nutritious dish packed with wholesome ingredients. It combines the flavors of garbanzo beans, kidney beans, and vegetables in a savory tomato broth, all finished with a satisfying addition of elbow macaroni. This easy-to-follow recipe is perfect for a hearty meal that will warm you up on a chilly day.
Course Soups
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
4tablespoonsbutter
1large onion — diced small
3stalks celery — diced small
2medium carrots — diced small
2medium potatoes — 1/2″ cubes
16ouncesgarbanzo beanscanned
16ounceskidney beanscanned
14 ½ouncestomato puree
2quartswater
1tablespoonsalt
1tablespoonbasil
2tablespoonssugar
2each beef bouillon cube
2 ½cupselbow macaroni — cooked
Instructions
In a medium-sized stockpot, melt butter over medium-high heat. Once the butter is bubbling, add diced onions, celery, carrots, and potatoes. Cook until tender, approximately 15 minutes.
Add the garbanzo beans, kidney beans, garlic, and tomato puree to the pot. Pour in the water and cook over medium heat for 30 minutes.
Stir in the cooked elbow macaroni and seasonings. Continue cooking until the soup thickens, about 10 minutes.
Serve the Pasta, Garbanzo, and Kidney Bean Vegetable Soup hot and enjoy a comforting and flavorful meal.
Notes
Feel free to adjust the seasonings according to your taste preferences. You can also garnish the soup with fresh herbs or grated cheese for an extra burst of flavor.