Pasta And Beans Soup

Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite about 10 minutes. Stir in the water tomatoes broth basil rosemary salt and pepper. Add beans tomato sauce water and stock to pot and raise heat to high.

Olivia Luz

Bring soup to a rapid boil and add pasta. Season vegetables with salt and pepper. Reduce heat to medium and cook soup. Cook pasta according to package directions. Bring to a boil.

Stir in tomato paste beans broth and 4 cups water. Add the pasta stir well and cook until barely al dente tender but firm to the bite about 8 minutes or according to the package instructions. Partially cover and simmer over medium low heat for 20 minutes to intensify flavor. Mix tomatoes navy beans beef stock chicken stock basil oregano and red pepper flakes into sausage mixture. Cook 1 minute longer.

Meanwhile in a large nonstick saucepan saute the celery carrots and onion in oil for 5 minutes. Bring to a boil reduce heat and simmer partially covered until soup has thickened slightly about 10 minutes. Bring to a simmer. When the soup is almost ready bring a large saucepan three fourths full of salted water to a boil over high heat. Simmer for 5 minutes more.

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Meanwhile mash 1 cup beans in a small bowl. Drain the pasta and add it to the soup. Step 4 with a potato masher mash some of the beans still in pot to thicken soup. Combine broth garlic rosemary and crushed red pepper in a 4 to 6 quart dutch oven or soup pot. Meanwhile mash 1 cup beans in a small bowl.

Combine broth garlic rosemary and crushed red pepper in a 4 to 6 quart dutch oven or soup pot. Meanwhile in a large nonstick saucepan saute the celery carrots and onion in oil for 5 minutes. Stir in tomato paste beans broth and 4 cups water. Bring soup to a rapid boil and add pasta.