Pasta Bean Soup

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You'll love this soup for a vegetarian lunch again and again.

Ingredients

  • 2 cans (16 oz) Great Northern beans
  • olive oil
  • 1/2 lb. fresh mushrooms, sliced
  • 1 small onion, minced
  • 1 lb. baby carrots, halved or quartered
  • 1 C. chopped celery
  • 1 clove garlic, minced
  • 1 large can diced tomatoes
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 4 C. broth
  • ground black pepper to taste
  • 1 bay leaf
  • 4 C. cooked small pasta (shells, macaroni etc.)

Directions

Drain and rinse beans. Drizzle a small amount of olive oil in a large soup pot. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes. Add the tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat 20 minutes. Add the broth, beans and pasta. Bring to a boil, reduce heat, cover and simmer until just heated through, stirring occasionally. NOTES: Try different type of mushrooms---I often add more than it calls for. If you have pesto on hand, add a Tbs. to the pot. Serve with crusty bread.

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