Name: Pasta Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Extra-virgin olive oil - 1 ½ teaspoons; Bulk sausage - 1 pound; Minced garlic - 2 teaspoons; Fire-roasted diced tomatoes - 2 (14.5 ounce) cans; Navy beans, drained - 1 (15.5 ounce) can; Beef stock - 3 ½ cups; Chicken stock - 3 ½ cups; Dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Red pepper flakes, or more to taste - 1 pinch; Frozen chopped spinach - 1 ½ cups; Ditalini pasta - 1 cup

Ingredients for - Pasta Bean Soup

1. Extra-virgin olive oil 1 ½ teaspoons

2. Bulk sausage 1 pound

3. Minced garlic 2 teaspoons

4. Fire-roasted diced tomatoes 2 (14.5 ounce) cans

5. Navy beans, drained 1 (15.5 ounce) can

6. Beef stock 3 ½ cups

7. Chicken stock 3 ½ cups

8. Dried basil 1 teaspoon

9. Dried oregano 1 teaspoon

10. Red pepper flakes, or more to taste 1 pinch

11. Frozen chopped spinach 1 ½ cups

12. Ditalini pasta 1 cup

How to cook deliciously - Pasta Bean Soup

1 . Stage

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 . Stage

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.