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Pasta Bean Soup Recipe

Recipe by: RAGTIMEWALTZER

"A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  • 2Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 220 cals
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 pound bulk sausage
  • 2 teaspoons minced garlic
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15.5 ounce) can navy beans, drained
  • 3 1/2 cups beef stock
  • 3 1/2 cups chicken stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes, or more to taste
  • 1 1/2 cups frozen chopped spinach
  • 1 cup ditalini pasta
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    9.6
    15%
  • Carbs:
    21.1
    7%
  • Protein:
    11.8
    24%
  • Cholesterol:
    22
    7%

Based on a 2,000 calorie diet

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