There are so many different ways to make this bean and pasta soup. This is just a rough guideline.
Ingredients
- 1/4 c olive oil
- 1 Tbl smashed garlic
- 2 onion roughly chopped
- 2-4 stalks celery diced
- 3-4 large carrots diced
- 5 15 oz cans canned tomatoes crushed
- 4 c beef broth or water
- 3 c cooked cranberry beans or other favorite white bean
- 2 bay leaves
- 1/4 tsp red pepper flakes optional
- 1/4 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 c ditalini pasta or barley
- 2 c fresh spinach shredded
- 1 pound hamburger optional
- Freshly grated Parmesan
- Parsley for garnish
Servings: servings
Instructions
- Cook and drain noodles and set aside till later.
- Cook hamburger in a large pot over medium heat.
- Remove from heat, drain well and set aside.
- In same pot, heat olive oil and add garlic, onion, carrots, and celery.
- Cook 2 minutes till vegetables start to soften some.
- Add tomatoes, season with salt (if desired).
- Add beans, broth, red pepper flakes, rosemary, oregano, basil and bay leaves.
- Simmer till beans are tender.
- Remove bay leaves.
- If desired, use an immersion blender to mash up to half of the mixture.
- Add cooked hamburger and spinach, simmer 5-10 minutes to blend flavors
- Add more broth if desired.
- Season to taste.
- To serve, add desired amount of noodles to bowl.
- Add soup and garnish with fresh Parmesan and parsley.
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