Tomato Soup with Pasta and Beans Tomato Soup with Pasta and Beans

Author: Canadian Living

Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004




In large pot, heat oil over medium-low heat; fry pancetta until crisp, 8 minutes.

Add onions, garlic, basil, oregano, and hot pepper flakes (if using); fry over medium heat until softened, 5 minutes.

Add tomatoes, tomato paste, stock, 4 cups (1 L) water, bay leaves, pepper and salt ; bring to boil over high heat. Add orzo and kidney beans. Remove from heat. Let stand until orzo is tender, about 10 minutes. Discard bay leaves. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with fresh parsley and Parmesan cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 553 mg
  • Protein 8 g
  • Calories 155.0
  • Total fat 4 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g


  • Iron 14.0
  • Folate 19.0
  • Calcium 4.0
  • Vitamin A 5.0
  • Vitamin C 15.0
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Tomato Soup with Pasta and Beans