Butter Beans, Vegetable & Pasta Soup
This great soup recipe is perfect for an autumn day.
- 1 (15.5 oz.) can of Butter Beans, drained
2 tsp. olive oil
1 cup diced green peppers
2 medium carrots, thinly sliced
2 garlic cloves, minced
2 cans (14.5 oz.) low salt chicken broth
1/2 cup small shell pasta
1 tsp. dried basil
1 tsp. dried oregano
1/8 tsp. ground black pepper
1 (14.5 oz.) can stewed tomatoes, undrained
1/2 cup croutons
1/4 cup Parmesan cheese
1/4 cup basil
Heat oil in large saucepan over medium heat.
Add green peppers, carrots, and garlic; cook 5 minutes, stirring occasionally.
Add broth, pasta, basil, oregano, and pepper; bring to boil.
Reduce heat; simmer uncovered 12 minutes or until pasta and carrots are tender.
Add butter beans and tomatoes; simmer uncovered 5 minutes.
Place soup in serving bowls; top with croutons, Parmesan cheese, and basil.
- Total Fat:g
- Saturated Fat:g
- Dietary Fiber:g
- % of Calories from Fat:%
- Recipe Credit
- Recipe courtesy of Seneca
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