Pasta & Bean Soup

By LaurenCocch16

Ingredients

• 1/2 cup dried lima beans
• 1/2 cup dried kidney beans
• 2 Tbsp olive oil
• 1/2 cup chopped lean bacon (optional)
• 2 cloves garlic, finely chopped
• 2 medium celery stalks, finely chopped (1 cup)
• 1 medium carrot, finely chopped (1/2 cup)
• 1 medium onion, finely shopped (1/2 cup)
• 1/2 cup dried split peas
• 1 can (49.5 oz) chicken or vegetable broth (6 cups)
• 2 cups water
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves
• 1 cup uncooked rigatoni pasta

Details

Preparation time 80mins
Cooking time 200mins

Preparation

Step 1

1. Cover lima & kidney beans with cold water in 2-qt saucepan; heat to boiling. Boil 2 minutes; remove from heat. Cover and let stand 1 hour; drain.
2. Heat oil in 6-qt Dutch oven over medium heat. Cook bacon, garlic, celery, carrot & onion in oil 10 minutes, stirring occasionally.
3. Stir in beans mixture and remaining ingredients except pasta.
4. Heat to boiling; reduce heat. Cover & simmer 1 1/2 hours, stirring occasionally, until beans are tender.
5. Heat to boiling. Stir in pasta; reduce heat.
6. Cover & cook about 12 minutes or until pasta is tender. Remove bay leaves.