Bean
and Pasta Soup ala ~DKBB~
(original recipe “Bean Counter
Chowder” by Vivian Haen
in Feb/Mar 2019 edition of Simple & Delicious)
 |
| Original photo from tasteofhome.com |
½
cup chopped onion
1
Tbsp. canola oil
2
cloves garlic, minced
1
medium Roma or plum tomato, chopped
29
oz. (2 cans) chicken or vegetable broth
1¾
cups water
½
tsp. dried basil
½
tsp. dried oregano
½
tsp. dried celery flakes
¼
tsp. white pepper
¼
to ½ tsp. smoked paprika
¼
to ½ tsp. turmeric (optional)
⅛
to ¼ tsp. cumin (optional)
3
cans of beans, drained (great northern, cannellini, garbanzo – whatever you
desire)
1
cup uncooked pasta, such as macaroni or cavatelli (any smaller pasta that works well in soup)
- In a large saucepan, sauté the onion in the canola oil under tender; add the minced garlic and cook 1 minute longer.
- Add tomato and simmer for 5 minutes; add broth and seasonings and bring all to a boil, cooking for 5 minutes.
- Add beans and pasta, return to a boil; reduce heat and simmer until pasta is tender.
