Pasta Bean Soupmedium prep time 10 mins | cook time 25 mins | SERVINGS 6
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) LaFe beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
2 teaspoons sugar
Begin by sautéing the onion, carrot and celery in oil in a dutch oven until crisp-tender. Now add in the garlic and sauté for about 1 minute longer. Following this, add the broth, pasta, sugar, Italian seasoning and pepper flakes.
After you have added the ingredients, bring the entire mixture to a boil. Now, reduce the heat to a simmer, and leave the mixture uncovered for about 15 minutes or until the pasta is tender. Following this, add the beans and tomatoes; simmer, uncovered, for 5 minutes.