Thick Pasta and Bean Soup

By darusts

Ingredients

• 8 oz dried pinto or navy beans
• 1 quart water
• 6 cup hot beef bouillon
• 1 cup tomato sauce
• 2 tablespoon vegetable oil
• 1/2 cup minced salt pork or bacon
• 1 medium onion, minced
• 1 celery rib, minced
• 1 garlic clove, minced
• 1 tablespoon flour
• 1/2 cup chopped parsley
• 1/2 tablespoon oregano
• 6-8 oz ditalini
• 1/2 teaspoon pepper (to taste)
• salt, to taste

Preparation

Step 1

Pour boiling water to cover over beans and let stand for 1 hour (or soak beans in water overnight). Drain.

Cook beans in the 1 quart water until they taste half tender (~30 min). Add bouillon and sauce.

Meanwhile, heat oil in skillet. Add onion, celery, & garlic and cook over medium heat, 3-5 minutes. Do not brown. Stir in flour and ~1 cup of liquid from the beans & stir till smooth.

Add sautéed vegetables to beans. Season with salt, pepper, & oregano.

Cover & simmer until beans are tender. Add ditalini and cook. Sprinkle with parsley.