Wednesday, November 5, 2014

Bean soup

Kidney beans and pasta combined to produce a filling soup suitable for all the family

This super easy delicious recipe is a real hit in our household especially in the Fall when the cooler weather settles in.


15oz can kidney beans drained and rinsed
2 to 3 slices of bacon, chopped
1 celery stalk, chopped
1 small onion, chopped
1 to 2 cloves of garlic, crushed
1/2 cup plum tomatoes, chopped and seeds removed OR 1 15oz can petite diced tomatoes
1 Tbsp chopped fresh parsley or 2 tsp dried
1 tsp fresh basil or 1/2 tsp dried
4 cups water
1 chicken bouillon cube
Salt and pepper
1 cup small pasta


Place bacon, celery and onions in a large saucepan and sautée over medium high heat for 3 minutes or until onion has softened and bacon is cooked. Add garlic and sautée for another minute or so. Place kidney beans, tomatoes, parsley, basil and water in the saucepan with the onion and bacon mixture and bring to a boil. Add bouillon cube, salt and pepper to taste. Cover and cook on a low heat for about 1 and 1/2 hours.

Raise heat and add pasta stirring well and frequently until pasta is cooked but still firm. About 10 minutes.

Serve immediately. You can add Parmesan shavings.


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