Pasta and Bean Soup

Ingredients

• AmountIngredientEst. cost
• 1 can (540 mL) white kidney beans (cannellini), drained and rinsed $1.50
• 1 can (540 mL) romano or red kidney beans, drained and rinsed $1.50
• 1 can (796 mL) diced tomatoes $2.00
• 250 g small pasta (macaroni, small shells, or ditalini) $0.55
• 2 medium carrots, diced $0.59
• 2 stalks celery, diced $0.60
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 900 mL vegetable or chicken broth $1.50
• 1.5 tsp Italian seasoning (or dried oregano and basil) $0.08
• 1 tbsp olive or vegetable oil $0.06
• to taste salt and black pepper $0.05
• Recipe total$9.98

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Add onion, carrots, and celery. Cook 5–6 minutes until softened.
3. 3 Add garlic and Italian seasoning. Cook 1 minute.
4. 4 Pour in the diced tomatoes and broth. Stir to combine.
5. 5 Add both cans of beans. Bring to a boil.
6. 6 Add the pasta. Reduce heat to medium and cook uncovered for the pasta's package time plus 2 minutes, stirring frequently to prevent sticking.
7. 7 The soup will thicken as the pasta absorbs liquid. Add 250–500 mL of water if it becomes too thick.
8. 8 Taste and adjust salt and pepper. Serve hot.

Nutrition per Serving

Estimated values per serving.