Mix and Match Pasta and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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From a 1985 Campbell's Cookbook. This recipe lets you pick which meat, type of Campbell's soup, herb and pasta you want to use so there are a ton of different possibilties! My favorite combo is ham, vegetable soup, basil and ditalini. Ingredients:
1/2 cup diced cooked ham or 4 slices bacon, diced or 4 ounces bulk pork sausage, crumbled |
2 tablespoons oil |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup shredded carrot |
1 garlic clove, minced |
1 (10 1/2 ounce) can condensed vegetable soup (choose one ) or 1 (10 1/2 ounce) can vegetable beef soup (choose one ) or 1 (10 1/2 ounce) can minestrone soup (choose one ) |
1 (10 1/2 ounce) soup can water |
1 (19 ounce) can cannellini beans, undrained |
1/2 teaspoon thyme (choose one) or 1/2 teaspoon oregano (choose one) or 1/2 teaspoon basil, crushed (choose one) |
1 bay leaf |
1/8 teaspoon pepper |
1/2 cup uncooked small shell pasta (choose one) or 1/2 cup ditalini (choose one) or 1/2 cup elbow macaroni (choose one) |
Directions:
1. In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
2. Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
3. Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.
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