Yield: 4-6 servings
Tomato Soup with Beans and Fresh Pasta
Ingredients
- 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
- 1/2 lb. of small pasta, (fresh or store-bought)
- 1 large handful fresh spinach or kale, chopped small
- grated parmesan cheese
Instructions
- 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.
- Add the beans, stirring to coat in the oil/spices for 1-2 minutes
- Add the tomatoes and stock, stirring to combine, and bring to a boil.
- 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.
- Bring to a boil again and add the pasta. When pasta is cooked, reduce heat to low and add the greens until wilted.
- Add more salt & pepper and finish with parmesan cheese