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Pasta, Bean, and Vegetable Soup Recipe

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This recipe for Pasta, Bean, and Vegetable Soup is from The Wilcox Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 C. water
1 28 oz can tomatoes, undrained and cut up
1 8 oz. can tomato sauce
1 large onion, chopped
1 C. chopped cabbage
1 stalk celery, chopped
4 tsp. instant beef bouillon granules
1 Tbsp. Dried Italian seasoning, crushed
1 tsp. bottles minced garlic or 2 cloves garlic, minced
¼ tsp black pepper
1 15 oz can cannellini or Great Northern beans, undrained (or 1 C. dried beans, soaked and cooked)
1 10 oz. bag frozen lima beans (or dry, soaked and cooked if preferred)
4 oz. packaged dried linguine or spaghetti (I use gluten free noodles) broken
1 small zucchini, halved lengthwise and sliced
2 to 3 Tbsp pesto (optional)
Grated parmesan cheese

Directions:
Directions:
1. In a 5 to 6 quart Dutch oven combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon, Italian seasoning, garlic, and pepper. Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
2. Stir in undrained canned beans, lima beans, linguine, and zucchini. Return to boiling; reduce heat. Simmer, uncovered for 15 minutes. Serve in bowls. If desired, top each serving with 1 tsp. pesto. Pass parmesan cheese to sprinkle over top.

Make-ahead tip: Chop onion, cabbage, carrot, and celery up to 1 day ahead. Combine in a container, cover, and chill. Slice zucchini up to 1 day ahead, chill in a covered container.

 

 

 

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