Bean and Pasta Soup
Source of Recipe
Macklinda
List of Ingredients
Bean and Pasta Soup
2 cups of beans (a 1 pound bag); these can be whatever you want but a mixed soup blend is colorful and fun
water to cover (2 to 2 1/2 quarts)
2 1/2 quarts stock (chicken, beef or vegetable)
1 large onion, chopped (about 2 cups)
1 to 2 cups grated carrots
1 to 2 cups chopped celery
3 to 4 cloves garlic, minced (or more or less depending on how you feel about garlic)
1 pound plum (or other) tomatoes, skinned and chopped (or use a l4-oz. can)
1 tablespoon fresh basil (or 1 teaspoon dried); or use a little oregano, marjoram, savory, etc., whatever smells and/or tastes good to you
1 tablespoon fresh minced parsley (or 1 teaspoon dried)
1 cup pasta of your choice, either small or broken in pieces
1 pound sausage, sweet, hot or a combination, crumbled, cooked and drained
Recipe
The night before you want to serve your soup, cover the beans with fresh water and let them soak until about 1 1/2 to 2 hours before your meal.( This is a little confusing. I would just follw the directions on the bean package to prepare the beans for the soup. macklinda)
Drain them, put them in a soup pot and add the stock. Stir in everything else except the pasta and sausage, bring to a boil and let simmer until the beans are almost tender.
Add the pasta and sausage and cook until the pasta is tender. Serve with a green salad and a crusty loaf of bread.
serves 8
|
|
member logon
