Navy Bean and Pasta Soup
Ingredients
- 1 teaspoon olive oil
- 1 ¼ cups onion, chopped
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- 6 cups water
- 2 tablespoons instant chicken broth/seasoning
- 2 15.5 ounce cans navy beans, rinsed and drained
- 1 bay leaf
- 1 ½ teaspoons oregano
- 1 cup small pasta (like ditalini or small elbow macaroni)
- Kosher salt (to taste)
- Pepper (to taste)
- Fresh parsley, chopped (optional)
Instructions
1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
3: Bring to a boil.
4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
5: Remove the bay leaf. Add salt and pepper to taste.
6: Serve. Garnish the bowls of soup with chopped parsley if desired.
Notes
You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.
Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!