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Red Bean And Pasta Soup

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  Onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), sliced
  Olive oil 3 Tablespoon
  Oregano 1 Teaspoon
  Bay leaves 2
  Canned tomato sauce 8 Ounce (1 Can)
  Salt 2 Teaspoon
  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.

Recipe Summary

Cook Time: 
6 Minutes

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Red Bean And Pasta Soup Recipe