I know what you were thinking when you saw this title. “Since when did you become a vegetarian, Sarah?” No, I’m not a vegetarian, but a little break from meat never hurt anybody. Especially when you have a simple recipe that’s as good as this one.
Now I have to admit something…The first time I made this soup, my husband came to the stove, gave it a look and a sniff, and wrinkled up his nose. But after one taste, he was converted. (It doesn’t hurt that he has a mild–okay, major–addiction to pasta.) Anyway, here it is…
White Bean & Pasta Soup Recipe
1 can Great Northern beans (15 oz)
3 cups reduced-sodium chicken broth (I like to add an extra cup to this, which makes it equal a full carton. Also note that chicken broth would keep it from being truly vegetarian, so vegetable broth can easily be substituted in its place.)
1 cup diced tomatoes (I use a 14 ounce can of no-salt-added diced tomatoes for convenience.)
1/2 tsp oregano
1/2 cup miniature pasta shells or bow ties (I usually increase this to 3/4 to 1 cup for the pasta lovers in my house.)
Shredded Parmesan cheese
Rinse and drain beans. In a large saucepan, combine beans, broth, tomatoes and oregano. Bring to a boil over medium heat. Stir in pasta. Cook, partially covered, for 7 minutes or until pasta is tender. To serve, ladle into soup bowls and sprinkle with Parmesan cheese.
(I apologize I don’t have any photos. I took some lovely pictures of the finished product, but technology is not my friend this week. I’ll try to add them later.)
Not only is this soup great for vegetarians, it’s also a healthy option for people needing to watch their cholesterol or fat intake. The original recipe came from my sister, and I made a few tweaks as noted above.
In our house, we like to pair it with salad and breadsticks. Or for the kiddos, I sometimes make grilled cheese sandwiches to go with it. It’s multi-dimensional.
How often do you make meat-free meals in your home? Any recipes that first induced nose wrinkles, but then the family was converted after tasting it?