Italian Bean and Tomato Soup

  • Yield: 6 servings


1-- (16-ounce) can kidney beans
1-- (16-ounce) can cannellini beans
1-- (15-ounce) can Italian-style stewed tomatoes
1-- (14-ounce) can ready-to-serve chicken broth
1/2cup small pasta shells (uncooked)


  1. In a medium saucepan, combine, kidney and cannellini beans, tomatoes, chicken broth and pasta shells. Bring to a boil; reduce heat and simmer covered, until pasta is cooked, about 10 minutes. Serve with grated parmesan cheese and garnish with parsley, if desired.
Recipe courtesy of the Mushroom Council and