Pasta and Bean Soup


1.5 cups of small chopped veggies (onion, peppers, celery, and carrots)
2 garlic cloves (or more, to taste)
28 oz can of tomato’s
1 can of white kidney beans or romano beans (drained and rinsed)
1 small can of beans in tomato sauce
4 cups of veggie broth
1 pound of gnocchi
Sweet Basil
Italian Seasoning
Black Pepper
Hot Pepper Flakes
1/4 loaf of stale french bread


In a medium to large pot over medium high heat:
Cook chopped veggies, garlic and a couple of shakes of black pepper until fragrant
Add tomato’s – stir, use back of spoon to break up tomato’s
Add white kidney beans/romano beans, stir
Add broth – stir
Add sweet basil (about 5 or 6 leafs), stir
Add more black pepper – a couple of shakes, stir
Add chopped up bread
Lower heat to minimum, let simmer for about 30 minutes, stirring occasionally

Return to a boil, add gnocchi, when gnocchi begins to rise (about 3 minutes) to the top, lower heat to minimum. Spoon into bowls … enjoy!

~ Recipe submitted by ROB/TONI CRANMER

Print Friendly, PDF & Email


One thought on “Pasta and Bean Soup”

Leave a Reply

Your email address will not be published.

You might also like