Best Macaroni And 3 Bean Soup Recipes

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

MOMMA'S AMAZING MACARONI AND BEAN SOUP

Steps:

• Melt butter in a large, heavy saucepan.
• Saute onions, carrots, bacon and garlic for 5 minutes.
• Add stock and seasoning, stir, and bring to a boil.
• Boil until carrots and onions are tender.
• Add beans, and return to a boil.
• Whisk in desired amount of tomato paste and lower heat to a simmer.
• Add pasta, and simmer until desired tenderness.
• Serve with parmesan cheese.

BEAN AND MACARONI SOUP

Steps:

• Drain beans and reserve liquid, rinse beans.
• Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
• Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
• Cover and cook over medium heat 20 minutes.
• Cook macaroni according to directions on package using unsalted water.
• Drain when cooked.
• Do not overcook.
• Combine reserved bean liquid with water to make 4 cups.
• Add liquid, beans, and cooked macaroni to vegetable mixture.
• Bring to a boil; cover and simmer until soup is throughly heated.
• Stir occasionally.

ITALIAN MACARONI AND BEAN SOUP

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.

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

ITALIAN SAUSAGE, BEAN AND MACARONI SOUP

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!