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Mixed Bean Soup with Pasta

Mixed Bean Soup with Pasta

Great served in warm homemade bread bowls.

To lower the sodium content of this soup either purchase unsalted beans, or simply rinse the canned beans thoroughly before using. You can also purchase unsalted vegetable stock and tomatoes. As you can see by the recipe we have not ADDED any salt; only herbs and pepper as our seasonings.



  1. In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
  2. Add pasta and cook until tender, about 10 minutes.
  3. Stir in vinegar and season with pepper.
  4. Serve in warm bread bowls.

Yield: 12 servings

Calories/Serving: 164 calories/serving

Nutrition: One serving provides approximately: 164 calories, 8 g protein, 32 g carbohydrates, 9 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 41 mcg folate, 3 mg iron and 613 mg sodium (which could be reduced by following the "TIP" given above)

Recipe and photo credit: Wheat Foods Council.