Bean and Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Olive Oil2 cups pre-soaked pinto beans2 carrots, diced2 celery stalks, diced1/2 cup chopped onion2 large garlic cloves, minced3 bay leaves1 tsp salt1/2 tsp pepper6 cups chicken broth1 28 oz can San Marzano crushed tomatoes (any brand could be used, but these are my favorite)2 cups Ditalini Pasta (any small pasta, if cannot find ditalini)20 leaves basil, coarsely chopped
Add oil to large cast iron pot and heat, add in carrots, celery and onion and saute until tender about 10 minutes. Add in dry beans, minced garlic, bay leaves, chicken broth, tomatoes, and salt and pepper. Cover and bring to boil, and continue to cook for 2 hours on medium-low heat, stirring occasionally, until beans are tender. Add in 2 cups uncooked pasta and cook another 5 minutes, until pasta is al dente. Stir in coarsely chopped basil leaves and remove from heat. Serve in Bowls.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHYMOORE.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHYMOORE.
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 2.9 g
- Cholesterol: 3.7 mg
- Sodium: 1,179.2 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.8 g
- Protein: 8.4 g
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