Bean and Pasta Soup ala ~DKBB~

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.