Tomato-Bean Soup With Pasta

Name: A nourishing soup that will keep you warm all winter long
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup acini di pepe (or any small soup pasta); 2 tablespoon olive or vegetable oil; 2 cloves garlic, minced; 1 small yellow onion, diced; 2 cans (14 1/2 ounces each) vegetable or chicken broth; 2 cans (15 to 19 ounces) cannellini or black beans; 1 can (28 ounces) diced tomatoes; 1/4 cup red wine; 2 teaspoon italian herb seasoning; 1 bay leaf (optional); 1 teaspoon salt; 1/4 teaspoon freshly ground pepper; 4 swiss chard or kale leaves, coarsely chopped; grated parmesan cheese

The Daily Meal Staff|March 13, 2021 10:01 pm EST

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This hearty soup is made with acini di pepe, the "peppercorn" pasta. The pasta pieces are "tiny and rice shaped," according to "The New Food Lover's Companion." You can substitute other similarly-sized pasta, if you like. Serve this soup with a green salad with Italian dressing and crusty bread and butter.This recipe is by Renee Enna, a writer with the Chicago Tribune. It was featured in the "Dinner Tonight" column published in the newspaper's Good Eating section on January 2, 2002.

Prep Time

10

minutes

Cook Time

30

minutes

Servings

6

Tomato-Bean Soup With Pasta recipe - The Daily Meal

Total time: 40 minutes

Ingredients

1 cup acini di pepe (or any small soup pasta)
2 tablespoon olive or vegetable oil
2 cloves garlic, minced
1 small yellow onion, diced
2 cans (14 1/2 ounces each) vegetable or chicken broth
2 cans (15 to 19 ounces) cannellini or black beans
1 can (28 ounces) diced tomatoes
1/4 cup red wine
2 teaspoon italian herb seasoning
1 bay leaf (optional)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 swiss chard or kale leaves, coarsely chopped
grated parmesan cheese

Directions

Step 1: Prepare 1 cup acini di pepe (or any small soup pasta) according to package directions. Set aside.
Step 2: Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons vegetable or olive oil. Add 2 minced garlic cloves and 1 small diced yellow onion; cook until fragrant, about 5 minutes.
Step 3: Reduce heat. Add 2 cans (14 1/2 ounces each) vegetable or chicken broth, 2 cans (15 to 19 ounces) cannellini or black beans (with their liquid), 1 can (28 ounces) diced tomatoes (with their liquid), 1/4 cup red wine, 2 teaspoons Italian seasoning, 1 bay leaf (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer 20 minutes.
Step 4: Add 4 coarsely chopped Swiss chard leaves; cook until slightly wilted, about 5 minutes. Ladle soup into bowls; add the cooked pasta. Pass grated Parmesan at the table.