Pasta & Bean Soup
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- Meat Option
- ½ cup onion, diced
- ½ cup celery, diced
- ½ cup carrot, shredded
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- 1 soup can water, or 1¼ cups if using the shortcut
- 1 can white beans, undrained, (about 15 oz / 425 g)
- ½ teaspoon Herb Option, crushed
- 1 bay leaf
- ⅛ teaspoon black pepper
- ½ cup Pasta Option, uncooked
OPTIONS
Meat - Use 1 Item
- ½ cup cooked ham, diced plus 2 tablespoons vegetable oil
- 4 slices bacon, diced
- 113 grams bulk pork sausage, crumbled, (4 oz), Shortcut
Soup - Use 1 Item
- condensed vegetable soup
, no longer produced by Campbell's - condensed minestrone soup
Herb - Use 1 Item
- dried thyme
- dried oregano
- dried basil
Pasta - Use 1 Item
- small shell pasta
- ditalini pasta
- elbow macaroni
Instructions
- In a 4 quart pot on medium heat, add the Meat Option and cook until lightly browned, stirring occasionally.
- Add the celery, onion, carrot, and garlic to the pot, cook until tender, stirring occasionally.
- To the pot, stir in the Soup Option, water, beans, Herb Option, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes.
- Stir in the Pasta Option and cook 12-15 minutes more or until pasta is tender.
- Remove bay leaf, ladle into bowls, enjoy.
Notes
Low cost per serving.
Shortcut: Bulk Pork Sausage.
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