Red Bean And Pasta Soup
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), sliced|
|Olive oil||3 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Red beans||16 Ounce, drained (1 Package Soaked Overnight In 1 Quart Cold Water)|
|Italian parsley sprig||10 (Including Stems)|
|Vegetable stock/Water||6 Cup (96 tbs)|
|Cooked pasta||2 Cup (32 tbs) (Any Small Shape)|
1. In a pot large enough to hold all ingredients, cook onion and garlic with olive oil over medium heat for 5 minutes, until onion is translucent. Add oregano, bay leaves, tomato sauce, salt, and soy sauce. Bring to a simmer and add beans, parsley, and water.
2. Bring to a boil; then reduce to a low simmer and cook 90 minutes, until beans are tender enough to mash between two fingers.
3. Remove the bay leaf. Puree one-third of the beans in a blender and add them back to the soup. Add cooked pasta and bring the soup back to the boil for 1 minute more. Serve garnished with a dollop of sour cream, if desired.