PASTA AND BEAN SOUP

Pasta and Bean Soup image

Packed with veggies and leftover ham, this recipe really dresses up canned soup. Who would believe that such a hearty meal could be ready in so little time? Julia Cox - Chesapeake, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 cup cubed fully cooked ham
1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon canola oil
1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
1 can (16 ounces) kidney beans, rinsed and drained
1-3/4 cups water
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon pepper
1/2 cup uncooked medium pasta shells

Steps:

In a large saucepan, saute the ham, onion, celery and garlic in oil for 3-4 minutes or until vegetables are tender. Stir in the soup, beans, water, thyme, bay leaf and pepper. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 20-25 minutes or until pasta is tender. Discard bay leaf.

Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 863mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.

*** Explore more Pasta And Bean Soup Recipes »

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