QUICK, EASY, HEARTY and TASTY… you have to give it a try this winter. 

Did I mention QUICK…isn’t that music to your ears!  It is very easy to adapt and add your families favorites into this soup;  add extra veggies, use your favorite beans, and meat lovers can add sausage or pepperoni.

I have been making this Bean ‘n Pasta Soup since I was married over 12 years ago.  It is a wintertime favorite.  In addition, you can double or triple this recipe to serve to an extended family or guests.  I don’t think I have actually ever made just one batch.

For some reason it has been a long time since I have made this and thought that it would be perfect for the Soup Swap Event (because it was simple, easy, hearty and quick).  My husband was out-of-town and everyone was coming to the house.   Turns out that my kids loved this soup and I made another double bath again this weekend and brought some in to fellow co-workers who were eating canned soup for lunch everyday.

I got them hooked too.

Bean ‘n Pasta Soup
Serves 4, easily doubled.

1 large onion chopped

1 Tb vegetable oil or oil of your choice

2 cloves garlic chopped

1 tsp. Italian Seasonings

3 beef bouillon cubes (or 4 cups of beef stock/broth)

1 can (16 oz) red kidney beans OR white Navy Beans WITH LIQUID (or any beans of your choice)

½ c any small pasta (such as ditalini)

1 can (16 oz) crushed tomatoes

¼ tsp. pepper

In a large stock pan cook onion in oil for 5 minutes.  Add garlic, Italian seasonings and cook 2 minutes.  Add bouillon cubes and 4 cups of water OR add 4 cups of beef stock/broth.  Add kidney beans and pasta.  Reduce heat and simmer 10 minutes.  Stir in tomatoes and pepper.  Cook around 5 minutes.

For the FSC Soup Swap I cooked hot sausage links from Brookside Farm.  I sliced the links, cooked them and added them in at the end. Two tips:

• You can add pepperoni, instead of sausage, in small chunks at the end as well.
• I used 2 jars of our canned tomatoes.  I threw them in the food processor and viola….fantastic crushed tomatoes!