Pasta and Bean Soup

Submitted by on Friday, November 7, 2008 11:24
Posted in category Soup

This is actually a Weight Watchers recipe that I have been using almost weekly for the past 7 years. It has got a ton of flavor, freezes well, vegetarian and my kids and husband all love it.


  • Cooking spray
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 3 cans vegetable broth
  • 28 ounces crushed tomatoes, undrained
  • 1 can chickpeas, drained
  • 1 can red beans, rinsed and drained
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon green hot pepper sauce
  • 1/4 teaspoon pepper
  • 6 ounces macaroni
  • 1/2 cup fresh grated Parmesan cheese


  • Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.  Add chopped onion and next 3 ingredients; saute until crisp tender.  Add vegetable broth and next 7 ingredients; bring mixture to a boil.  Cover and reduce heat to low, simmer for 20 minutes, stirring occasionally.  Add pasta; cover and cook 10 minutes or until pasta is done.  Ladle soup int bowls, top each one with a tablespoon of cheese.


  • This recipe serves 8 at 4 points per serving.

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