Mom’s Club Recipe: Tomato-Bean Soup with Pasta
February 23, 2011 § 2 Comments
This week’s recipe is from Sarah. Thanks, Sarah!
Tomato-Bean Soup with Pasta
From the Chicago Tribune|Serves 6
Ingredients
1 cup any small soup pasta
2 tbsp olive oil
2 cloves garlic
1 small yellow onion, diced
2 cans veggie broth (I assume 30 oz. – pwa)
2 cans cannellini or black beans
1 can (28 oz) diced tomatoes
1/4 cup red wine
2 tsp Italian herb blend
1 bay leaf, optional
1 tsp salt
1/4 tsp pepper
4 kale or Swiss chard leaves, coarsely chopped
grated Parmesan
Directions
Prepare pasta according to package directions. Meanwhile, heat oil in large saucepan over medium heat. Add garlic and onion, cook until fragrant, about 5 minutes. Add broth, beans with their liquid, tomatoes with their liquid, wine, Italian seasoning, bay leaf, salt and pepper. Simmer 20 minutes.
Add chard leaves, cook until slightly wilted, about 5 minutes. Ladle soup into bowls, add pasta. Pass Parmesan at table.
_____________________________________________________________________________
(The only thing I question about this recipe is not rinsing off the beans. I assume the bean liquid thickens the broth, but still, when I make this I may stick to my habit of rinsing and deal with having a thinner broth. That beany, slimy, salty liquid kind of turns my stomach! That’s only my opinion! – pwa)
Sounds good
It does, and I still haven’t made it! Maybe next week…