Red Bean And Pasta Soup Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Garlic | 3 Clove (5gm), sliced | |
| Olive oil | 3 Tablespoon | |
| Oregano | 1 Teaspoon | |
| Bay leaves | 2 | |
| Tomato sauce | 1 8 Ounce | |
| Salt | 2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| 1 16-ounce package red beans soaked overnight in 1 quart cold water, drained | ||
| 10 sprigs Italian parsley, including stems | ||
| 6 cups vegetable stock or water | ||
| Cooked pasta | 2 Cup (16 tbs) | |
Directions
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.
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.
Chef
