Red Bean and Pasta Soup

ellie_'s Note:

Recipe source: A Cup of Comfort Cookbook

• Total Time: 1 hrs 55 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 8

• 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:

1. In a large soup pot heat olive oil over medium heat and then stir in onion and garlic for 5 minutes.
2. 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.
3. 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.

Reviews

[White Rose Child]

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!