Tomato Soup with Beans and Fresh Pasta
Yield: 4-6 servings
  • extra virgin olive oil
  • 1 medium sized onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh or dried oregano
  • salt & pepper to taste
  • 2 15 oz cans white beans (I used navy)
  • 2 15 oz cans crushed tomatoes
  • 4 cups chicken stock
  • ½ lb. of small pasta, (fresh or store-bought)
  • 1 large handful fresh spinach or kale, chopped small
  • grated parmesan cheese
  1. In a large pot sauté the onion and garlic in the olive oil over medium-high heat. Add oregano, sat and pepper. Stir frequently until onions are clear and becoming golden.
  2. Add the beans, stirring to coat in the oil/spices for 1-2 minutes
  3. Add the tomatoes and stock, stirring to combine, and bring to a boil.
  4. Use an immersion blender or regular blender to puree the soup as smooth as you'd like it. I leave in a bit of texture, a few whole bean pieces, but it can also be made smooth if that's how you like it.
  5. Bring to a boil again and add the pasta. When pasta is cooked, reduce heat to low and add the greens until wilted.
  6. Add more salt & pepper and finish with parmesan cheese
Recipe by The Baker Chick at