Red Bean and Pasta Soup
"Recipe source: A Cup of Comfort Cookbook"
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 onion, chopped
- 3 garlic cloves, sliced
- 3 tablespoons olive oil
- 1 teaspoon oregano
- 2 bay leaves
- 1 (8 ounce) can tomato sauce
- 2 teaspoons salt
- 1 tablespoon soy sauce
- 1 (16 ounce) package red beans, soaked overnight and drained
- 10 sprigs parsley
- 6 cups vegetable broth
- 2 cups pasta, cooked
directions
- In a large soup pot heat olive oil over medium heat and then stir in onion and garlic for 5 minutes.
- Stir in next 5 ingredients (oregano - soy sauce) and bring to a simmer and then add the beans, parsley and broth. Bring to a boil and then reduce heat to low and cook for 90 minutes.
- Remove bay leaves. Puree some of the beans using an immersion blender and then add the pasta. Bring soup back to a boil and cook for another minute.
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Reviews
-
This is Yum for the ease of making and comfort of eating!! I actually forgot the pureeing step (silly me) but it tasted great anyway. I only used 1/2 tsp of salt, and whole wheat fusilli for the pasta. Also, as I couldn't get dry beans, I also had to use 2 cans of kidney beans; that seemed about the right quantity. Lovely served with rolls. My family and I really enjoyed this soup. Thanks for posting!
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
