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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Thick pasta & bean soup best served with crusty bread or baguette. I got this recipe from Yahoo's recipe of the day. It is very simple to prepare and since I didn't have seasoned tomatoes, I added 2 tsp italian seasoning..as well I used red kidney beans..perfect for the winter season.. Ingredients:
1 medium onion, chopped |
1 (14 ounce) can recipe-ready tomatoes seasoned with basil garlic & oregano |
1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans (drained & rinsed) |
2 cups low sodium chicken broth or 2 cups low sodium vegetable broth |
1 cup dry pasta (such as rotini or elbow macaroni) |
1 ounce freshly grated parmesan cheese or 1 ounce pecorino cheese |
Directions:
1. Generously coat a large saucepan or Dutch oven with olive oil cooking spray and set over medium heat.
2. Add onions and cook, stirring, until they have begun to soften, about 5 minutes.
3. Stir in the tomatoes and their juices, beans and broth.
4. Add a generous grinding of black pepper.
5. Bring to boil and cook for 5 minutes.
6. Stir in Pasta and cook until tender but firm, about 12 minutes.
7. Add more stock, pepper and salt, if needed.
8. Ladle the thick soup into bowls and sprinkle with grated cheese.
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