Italian Bean and Tomato Soup

Recipe courtesy of the Mushroom Council and


Yield: 6


1 can (about 16 ounces) kidney beans

1 can (about 16 ounces) white cannellini beans

1 can (about 15 ounces) Italian-style stewed tomatoes

1 can (about 14 ounces) ready-to-serve chicken broth

1/2 cup small pasta shells (uncooked)


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.


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