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Pasta, Garbanzo, and Kidney Bean Vegetable Soup


Recipe By: N. Jay Sorensen, RD

Serving Size: 12    Preparation Time: 0:45

Categories: Soup


  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


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.