QUICK, EASY, HEARTY and TASTY… you have to give it a try this winter.
Did I mention QUICK…isn’t that music to your ears! It is very easy to adapt and add your families favorites into this soup; add extra veggies, use your favorite beans, and meat lovers can add sausage or pepperoni.
I have been making this Bean ‘n Pasta Soup since I was married over 12 years ago. It is a wintertime favorite. In addition, you can double or triple this recipe to serve to an extended family or guests. I don’t think I have actually ever made just one batch.
For some reason it has been a long time since I have made this and thought that it would be perfect for the Soup Swap Event (because it was simple, easy, hearty and quick). My husband was out-of-town and everyone was coming to the house. Turns out that my kids loved this soup and I made another double bath again this weekend and brought some in to fellow co-workers who were eating canned soup for lunch everyday.
I got them hooked too.
Bean ‘n Pasta Soup
Serves 4, easily doubled.
1 large onion chopped
1 Tb vegetable oil or oil of your choice
2 cloves garlic chopped
1 tsp. Italian Seasonings
3 beef bouillon cubes (or 4 cups of beef stock/broth)
1 can (16 oz) red kidney beans OR white Navy Beans WITH LIQUID (or any beans of your choice)
½ c any small pasta (such as ditalini)
1 can (16 oz) crushed tomatoes
¼ tsp. pepper
In a large stock pan cook onion in oil for 5 minutes. Add garlic, Italian seasonings and cook 2 minutes. Add bouillon cubes and 4 cups of water OR add 4 cups of beef stock/broth. Add kidney beans and pasta. Reduce heat and simmer 10 minutes. Stir in tomatoes and pepper. Cook around 5 minutes.
For the FSC Soup Swap I cooked hot sausage links from Brookside Farm. I sliced the links, cooked them and added them in at the end. Two tips:
- You can add pepperoni, instead of sausage, in small chunks at the end as well.
- I used 2 jars of our canned tomatoes. I threw them in the food processor and viola….fantastic crushed tomatoes!