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Bean and Pasta Soup

Bean and Pasta Soup Recipe

  • 1 medium boiling potato
  • ½ small yellow onion
  • 1 medium carrot
  • 1 medium celery stalk
  • 2 medium cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 3 cups (2 15-ounce cans) canned cranberry or cannellini beans, drained
  • Salt
  • Freshly ground black pepper
  • 8 ounces fresh tomatoes
  • 1 large beef bouillon cube
  • 1 bay leaf
  • 5 ounces short tubular pasta
  • 3-4 sprigs flat-leaf Italian parsley
  • ¼ cup freshly grated Parmigiano-Reggiano
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 570kcal (28%)
Total Fat 17g (26%)
Saturated Fat 3g (16%)
Cholesterol 6mg (2%)
Total Carbohydrate 83g
Dietary Fiber 13g
Sugars 5g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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