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.
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