Best Italian Macaroni And Bean Soup Recipes

Italian Sausage, Bean and Macaroni Soup image

Provided by Kittencalrecipezazz

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons oil
1 1/2 lbs Italian sausages, casings removed
1 large onion, chopped
2 -3 tablespoons minced fresh garlic
2 cups carrots, peeled and diced
2 celery ribs, chopped
1 teaspoon dried basil
1 teaspoon rosemary
1/2 teaspoon dried red pepper flakes (or to taste)
1/4-1/2 teaspoon dried sage
5 cups chicken broth
1 (14 ounce) can diced tomatoes with juice
1 (15 ounce) can red kidney beans, drained
1 1/2 cups macaroni noodles (or small shells)
1/3 cup grated parmesan cheese (or to taste)

Steps:

Heat oil in a large heavy Dutch oven over medium heat.
Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
Season with salt and pepper.
Ladle into bowls and top with more grated Parmesan cheese.
Delicious!

Nutrition Facts : Calories 743.5, Fat 41.5, SaturatedFat 13.2, Cholesterol 69.6, Sodium 2274.4, Carbohydrate 53.3, Fiber 8.9, Sugar 7.8, Protein 38.9

Italian Macaroni and Bean Soup image

Provided by The Miserable Gourm

Categories Beans

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 lb elbow macaroni
1 cup mixed beans
1 celery rib
1 small onion
3 carrots
3 garlic cloves
2 tablespoons olive oil
2 -4 beef bouillon
4 -6 cups water
1 tablespoon italian seasoning
1 (15 ounce) can stewed tomatoes or 6 skinned fresh tomatoes
grated pecorino romano cheese or parmesan cheese

Steps:

In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
--Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.

Nutrition Facts : Calories 498, Fat 13.6, SaturatedFat 4, Cholesterol 49.3, Sodium 459.2, Carbohydrate 66.5, Fiber 4.4, Sugar 7, Protein 26.5