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8 servings, 1 cup (250 mL) each
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Serve with crusty whole wheat bread and a tossed garden salad.
If you prefer a thinner broth, add small amount of additional water to soup after the pasta is added and cooked; cook until heated through.
Substitute no-salt-added white beans or chickpeas (garbanzo beans) for the kidney beans.
This easy-to-make soup is sure to be a family pleaser. And as a bonus, the colourful carrots provide an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great recipe!!! I make it for all Lenten lunches and everybody loves it.I always double the recipe because people come back for seconds!!
everyone LOVES this recipe, always get requests for this. i add more veggies, like celery, can of diced tomatoes, zuchini, and a yellow pepper
This recipe has very good flavor. However I think the time to cook the veggies are bit off. I like my veggies soft not crunchy. When I added the pasta too much of the water was absorbed. I added one more cup of water.