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Pasta and Bean Soup

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Recipe By Chef Jim Coleman

This soup serves six or can be easily doubled or tripled to accommodate a crowd. It is a delicious vegetarian dish as is, or sauté a little bit of low fat turkey sausage to give it a little meat accent.

Makes 4-6 servings


  • ½ cup elbow macaroni, shells, etc.
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves of garlic, minced
  • ½ red bell pepper, chopped
  • 3 cups vegetable stock
  • 2/3 cup tomato paste
  • 15 ounces can chick peas (drained and rinsed)
  • 16 ounces can cannelloni beans (drained and rinsed)
  • ¾ teaspoon black pepper
  • ½ teaspoon summer savory
  • ½ teaspoon thyme leaves
  • 1 teaspoon cayenne pepper
  • grated parmesan cheese as a garnish


    1. Cook pasta in boiling water for about 6 minutes, until al dentel.
    2. While pasta is cooking, in large saucepan, heat oil. Stir in onion, garlic, and pepper. Sauté till tender.
    3. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish with parmesan cheese.
Photo by Flicker user rusvaplauke / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

2 Responses to Pasta and Bean Soup

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

December 2014
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