Butter Beans, Vegetable & Pasta Soup

By Other
This great soup recipe is perfect for an autumn day.

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  • Prep Time:

Appetizers, Dips & Salsa

Serves: 6
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Yellow/Orange, Green


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.


Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Seneca



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