Pasta, Bean & Tomato Soup2015-03-22
- Servings : 2-3
- Cook Time : 30m
- Ready In : 30m
This is one of those dinners that I will throw together when I’m running low on produce, usually right before grocery-shopping day. Technically spring is here, but plenty of people are still experiencing colder temperatures (even snow) so I figured soup is still something to be enjoyed. It uses ingredients we always have on hand like vegetable broth, beans and dried pasta. You can add extra broth if you like it with more liquid, or simply add less beans and pasta. However you take your soup, this is sure to be delicious!
- 2 garlic cloves, minced
- 1/2 can chopped tomatoes
- 1-1.5 cups cooked white beans
- 1-2 cups pasta, uncooked
- 1 can green beans
- 1 tsp thyme, or more to taste
- pinch poultry seasoning
- 1 bay leaf
- vegetable broth (2-3 cups+water)
- salt and pepper, to taste
Begin by adding the minced garlic and a splash of vegetable broth to a soup pot over medium-high heat. Once the garlic browns slightly, add in the tomatoes and vegetable broth and bring to a boil.
Once the pot boils, add in the uncooked pasta and spices. Continue cooking until the pasta is al dente, then add the pre-cooked beans and green beans. Cover and simmer for 10-15 minutes, adding additional broth if needed.
Add salt and pepper to taste and stir, making sure that everything is cooked throughout. Remove the bay leave, serve in soup bowls and enjoy!