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Jim Coleman Recipes

Pasta and Bean Soup

For this recipe you will need:

  • 1/2 cup elbow macaroni, shells, etc
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion
  • 2 cloves of Garlic, minced
  • 1/2 Red Bell Pepper, chopped
  • 3 Cups Vegetable stock
  • 2/3 Cup Tomato Paste
  • 15 oz can Chick Peas (drained and rinsed)
  • 16 oz can cannelloni beans (drained and rinsed)
  • 3/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Summer Savory
  • 1/2 Teaspoon Thyme leaves
  • 1 Teaspoon Cayenne Pepper
  • Grated Parmesan cheese as a garnish

Cook pasta in boiling water for about 6 minutes, until al dentel. While pasta is cooking, in large saucepan, heat oil. Stir in onion, garlic, and pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish with Parmesan Cheese.



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