Bean & Pasta Soup
Here’s a very hardy soup for a cold winter day. It is wonderful as a leftover meal as well. For a vegan version just omit the parmesan & replace the chicken broth with vegetable stock or broth. I never thought in a million years I would like a soup with white kidney beans in it but this soup won the meat and potatoes me over easily. Tip* You can usually find Mirepoix a prepared diced onion, carrot, & celery mixture at the grocery store to simplify the recipe, but I find it tastes better to dice everything myself.
1 Medium carrot diced into small cubes
1 Stalk of celery diced into small cubes
1/2 Large onion diced
2 Garlic cloves minced
2 Tlbsp virgin olive oil
1 Whole bay leaf (buy in Mexican spice isle much cheaper called Laurel Entero)
1/4 teaspoon Red pepper flakes(use a packet leftover from takeout pizza!)
1- 32oz Box of Pacific Natural Organic Free Range Chicken Broth
1 cup of water
1/2 oz “California Sun Dry” Sun Dried Tomatoes Julienne Cut (Found near canned tomato isle. Comes in 3 oz packages)
1- 15 oz can of “Progresso” Cannellini White Kidney Beans -undrained
3 oz of any Bowtie pasta
3 Tlbsp Finely chopped parsley *tip I usually use scissors but then I’m knife challenged
Garnish with shredded parmesan cheese
In a soup pot heat olive oil, & add diced carrots, celery, garlic & onion. Cook on medium heat until the onions are translucent.
Add bay leaves, & red pepper flakes. Stir and cook for a minute.
Add water, chicken broth, undrained beans, & sundried tomatoes.
Bring to a boil & add bowtie pasta. Boil until pasta is al dente usually about 18 minutes.
Add parsley, stir, remove bay leaves & ladle into serving bowl.
Sprinkle with shredded parmesan cheese.
(Makes 3 generous servings)