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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.