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Wednesday, February 3, 2016

pasta bean soup

Ingredients

  • Servings: 12
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 pound bulk sausage
  • 2 teaspoons minced garlic
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15.5 ounce) can navy beans, drained
  • 3 1/2 cups beef stock
  • 3 1/2 cups chicken stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes, or more to taste
  • 1 1/2 cups frozen chopped spinach
  • 1 cup ditalini pasta

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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.
  • 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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