Rustic Italian Tomato Garden Soup with Beans and Pasta
This comforting Rustic Italian Tomato Garden Soup is perfect for anyone who loves a hearty bowl of nutritious goodness. Made effortlessly in a crockpot, this recipe ensures that you pack a ton of flavor and nutrition into every bowl. Featuring a delightful mix of frozen Italian vegetables, fresh carrots, celery, diced onions, and aromatic garlic, this soup is elevated with imported Italian tomato products for an authentic taste. Utilizing great northern white beans for protein and a selection of savory broths, this dish transforms simple ingredients into a thick and satisfying soup. On weekends, I enjoy preparing large batches to freeze, making it a quick and easy meal option for busy workdays or cozy evenings at home. Adjusting the sugar adds a personalized touch to balance the acidity of the tomatoes, while tender rotini or elbow macaroni pasta completes the dish. Enjoy with a sprinkle of Parmesan cheese for an extra layer of flavor!
N/A
Servings
187.5
Calories
17
Ingredients
Ingredients
Italian frozen mixed vegetables
16 ounces (frozen)
Carrots
2 (diced)
Celery ribs
2 (diced)
Large onion
1 (diced)
Garlic cloves
2-4 (minced)
Great northern white beans
12 ounces (drained and rinsed or canned)
Chicken stock
4 cups (liquid)
Beef stock
2 cups (liquid)
Crushed tomatoes
28 ounces (canned)
Tomato paste
6 ounces (canned)
Rotini pasta
1.5 cups (uncooked)
Dried Italian seasoning
1 teaspoon (dried)
Bay leaf
1 small (whole)
Salt
1 teaspoon (to taste)
Black pepper
1 teaspoon (to taste)
Sugar
to taste (for balancing acidity)
Water
as needed (to thin soup if necessary)
Instructions
1
In a large crockpot, combine all ingredients except for the sugar, pasta, and any additional water.
2
Set the crockpot to low and let the soup cook for about 12 hours to develop rich flavors. If you're short on time, the soup can cook sooner, but longer cooking adds depth.
3
Once the soup has reached a simmering point, taste it and adjust with sugar to your liking for balancing the acidity from the tomatoes.
4
One hour before serving, stir in the rotini pasta or elbow macaroni into the soup. Alternatively, you can cook the pasta separately until just under al dente, then add it to the soup 20-30 minutes before serving to prevent mushiness.
5
Before serving, allow the soup to cool slightly, and add water if the consistency is thicker than desired.
6
Ladle the steaming soup into bowls, and top with freshly grated Parmesan cheese if desired.
Nutrition Information
3.75g
Fat
27.5g
Carbs
8.125g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Rustic Italian Tomato Garden Soup?
It is a comforting, hearty crockpot soup made with Italian vegetables, beans, pasta, and aromatic herbs in a tomato-based broth.
How long should I cook this soup in a crockpot?
For the best flavor development, it is recommended to cook the soup on low for about 12 hours.
Can I cook this recipe faster if I'm short on time?
Yes, the soup can be cooked for a shorter duration once it reaches a simmering point, though longer cooking adds more depth to the flavor.
What type of beans are used in this Italian soup?
This recipe calls for 12 ounces of great northern white beans, which provide a good source of protein.
What kind of pasta is recommended for this recipe?
You can use either rotini pasta or elbow macaroni for this dish.
How do I prevent the pasta from becoming mushy?
You can either stir the pasta in one hour before serving or cook it separately until just under al dente and add it 20-30 minutes before serving.
Why is sugar included in the ingredients list?
Sugar is used to balance the acidity of the imported Italian crushed tomatoes and tomato paste.
Is this soup suitable for meal prepping?
Yes, it is excellent for making in large batches on weekends and freezing for quick weekday meals.
What should I do if the soup is too thick?
Before serving, you can add water as needed to reach your desired consistency.
What are the primary seasonings used?
The soup is seasoned with dried Italian seasoning, a small bay leaf, salt, black pepper, and minced garlic.
What type of stock is used for the base?
The recipe uses a combination of 4 cups of chicken stock and 2 cups of beef stock.
How many calories are in a serving of this soup?
Each serving contains approximately 187.5 calories.
Is there a recommended topping for this soup?
Serving the soup with a sprinkle of freshly grated Parmesan cheese adds an extra layer of flavor.
What frozen vegetables are needed?
The recipe requires 16 ounces of Italian frozen mixed vegetables.
How many garlic cloves should I use?
The recipe suggests using between 2 to 4 minced garlic cloves depending on your preference.
What is the protein content per serving?
Each serving provides about 8.125 grams of protein.
Can I make this soup vegetarian?
While the original uses chicken and beef stock, you can substitute them with vegetable broth to make it fully vegetarian.
What fresh vegetables need to be diced?
You will need to dice 2 carrots, 2 celery ribs, and 1 large onion.
What size can of crushed tomatoes is required?
You will need a 28-ounce can of crushed tomatoes.
How much tomato paste is used in the recipe?
The recipe calls for one 6-ounce can of tomato paste.
How much fat is in a serving?
Each serving contains approximately 3.75 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 27.5 grams of carbohydrates.
What amount of pasta is needed?
The recipe requires 1.5 cups of uncooked rotini or elbow macaroni.
How many total ingredients are in this recipe?
There are 17 ingredients total, including seasonings and water.
Do I need to rinse the beans?
Yes, if using canned great northern white beans, they should be drained and rinsed before being added.
When do I adjust the sugar level?
Adjust the sugar to your liking once the soup has reached a simmering point and you have tasted it.
Can I use fresh herbs instead of dried?
Yes, while the recipe calls for dried Italian seasoning, fresh herbs can be used; just adjust the quantities as fresh herbs are generally less potent.
Is the bay leaf left in the soup?
The bay leaf is used during cooking for flavor and should be removed before serving.
Is this soup considered healthy?
Yes, it is tagged as a healthy, nutritious meal packed with vegetables, fiber-rich beans, and lean protein.
Can I use water instead of stock?
While you can use water, using chicken and beef stock provides a much richer and more savory flavor profile.