Bean and Pasta Soup

1 tbsp Olive Oil
2 cups pre-soaked pinto beans
2 carrots, diced
2 celery stalks, diced
1/2 cup chopped onion
2 large garlic cloves, minced
3 bay leaves
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 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

Can be topped with a finely grated parmesan cheese if desired. If you would like the dish to be fully vegetarian, use vegetable broth rather than chicken. Also, sometimes if I find the beans are getting too thick, I add in some additional water or broth, before adding the pasta. This makes a very filling healthy soup.

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.