Pasta Bean Soup

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RAGTIMEWALTZER 0

"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."

Ingredients

35 m {{adjustedServings}} servings 220 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 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.
  2. Mix 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.
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Reviews

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  1. 2 Ratings

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Absolutely delicious. Leftovers taste even better. Have added this to my permanent recipe book!

I used 1 1/2 lbs. sausage because we like meat in our soups. I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more.