You feel warm inside out after eating this soup. Vegans can eat it because it doesn’t include any animal products. If you like a thin broth, feel free to eliminate the tortillas, but they do give a surprising thickness to the soup as it cooks. Though it appears to have a lot of ingredients, I made this when my refrigerator was almost empty to make the most of the supplies I always have on hand. Adapt the spices to your preferences and the contents of your pantry.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 (14.5 ounce) can whole peeled tomatoes
- 2 cups cooked cannellini beans, drained and rinsed
- 8 ounces macaroni
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
- Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
- Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 228 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely need to add 8 oz tomato sauce, and an additional can of tomatoes with half of that pureed, then it was good.
This was fabulous! Followed the recipe but cut back on oil and butter and used rice noodles … it was delicious and very comforting! Thank you for a keeper in my recipe box.
Similar to the way I make ie, but I’ve always used kidney beans, and no carrot. Do add mushroom.
This is delicious. One of our favorite soups. I did puree the tomatoes before adding them to the soup because I don’t like big chunks of tomatoes. And I was out of carrot so I didn’t add that. Sent a photo to my daughter while she was at work and it got her home for lunch.
This was really very good and filling. I served it with a tossed salad and Italian bread. With a sprinkle of parmesan cheese on top it was perfect. Something I’ll definitely make again. Thanks!
Delicious. I also had this as a cold salad with feta.. good that way as well
It wasn’t bad. I did make this by the recipe. It’s only 4 stars bc I feel like next time I will have to tweek it.
Made it today for my mom, fiancé and babygirl in my stomach. 5 months pregnant, this sat very well and it was delicious. Everyone enjoyed it. Made it with diced tomato’s and dried oregano, parsley and basil though. It turned out phenomenal. I give it 5/5 stars.
I liked the beans in it as it made it feel a little heavier, for a meal. But, really it was just glorified spaghetti with elbow noodles and took a lot more time than my own homemade spaghetti sauce.
Added crushed red pepper flakes, one of the packets you get with a pizza, and threw some mozzarella in with the parmesan. This was delicious!!
Great recipe, though I would suggest adding more sauce. I also replaced the carrots with a chopped red pepper. Really improved the dish! Would def recommend!
I cannot count how many times I’ve made this recipe. It’s just that good! I add extra beans because they give such a great texture to the dish.
I have not tried this, but I might. I have my own pasta fazul recipe, from my mom. We use garbanz o beans AND DITALINI pasta. And ours is more of a stew, not a soup.
i added more beans…..and i did add some beef base….1Tbl ….its a quick a great recipe adding anything you prefer is more fun.
I followed the recipe and had zero sauce and too many beans. If I make this again I will use two cans of diced tomatoes and one can of beans. The flavors were all there for this to be great just needs a little help.
It’s a wonderful working class Italian meal.
Didn’t like the combination of ingredients in this recipe. Won’t make again.
This was very delicious. I used just a little more than one cup of beans and think it was enough. I am glad I found this recipe, it makes a great vegetarian and nutricious pasta dish.
based on the ingredients i had, i went with PamHav’s version of adding spagetti sauce, chicken broth, and lemon juice.. since i was adding premade pasta sauce i cut the herbs in half.. didn’t have parsley so used cilantro instead.. after tasting once all the ingredients had been added it was more mexican than italian to me.. so i sprinkled on a bit of cumin.. SUPER yummy.. going to serve this straight up on the pasta w/o the butter or cheese.. im sure the original version was lovely but PamHav’s really hit it home for us.. ty for the recipe and ty PamHav
My wife had to have a dental extraction; so I used this recipe, but blended the vegetables and used tomato sauce rather than tomatoes I also didn’t have any cannellini beans, so couldn’t have those. It was supereasy to make and really tasty, would have been even better with some bruschetta and a nice red wine! 😉
Loved this. My husband and I are not fond of onions so we did not use that and it still tasted great. I used diced tomatoes instead of whole and penne instead of macaroni – tasted great!