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Pasta for School Soup

Pasta for School Soup
Pasta for School Soup
This healthy recipe comes from NDSU Extension Service.


  • 1 large onion, chopped (about 1 cup)
  • 1 medium tomato, chopped (about 1 cup)
  • 12 c. chicken broth
  • 1 can (15-ounces) white kidney beans (cannellini), rinsed and drained
  • 1 can (9.75-ounces) white chunk chicken breast in water, undrained
  • 1 c. uncooked shell pasta
  • 1 Tbsp. olive oil or vegetable oil
  • 1/4 tsp. garlic powder


  • Add oil into a saucepan and put on medium-high heat.
  • Add onion to saucepan and cook until onion is tender, stirring occasionally.
  • Add the broth and garlic powder to the saucepan. Increase heat to high and bring to a boil, stirring occasionally.
  • Add the pasta and return mixture to a boil, stirring occasionally. Boil for 5 minutes.
  • Add the beans, tomato and chicken with it's liquid. Reduce the heat to low. Cook for 5 minutes or until the pasta is tender.

Makes 16 servings.

Per Serving: about 90 calories, 1.5 grams (g) of fat, 11 g carbohydrate, 7 g protein, and 540 mg sodium

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