Pasta and Bean Soup

By ccavaletti

Ingredients

• 1 tbsp olive oil
• 1 c chopped onion
• 1 c chopped celery
• 1 c chopped carrot
• 6 c chicken broth
• 2 (15 oz) cans dark red kidney beans, drained and rinsed
• 2 (14 oz) cans tomatoes with basil, garlic and oregano
• 1 (15 oz) can cannelloni beans, drained and rinsed
• 1 tsp dried thyme
• 2 c ditalini pasta

Details

Servings 6

Preparation

Step 1

In a large Dutch oven, heat oil over medium heat. Add onion, celery, and carrot; cook for 8 to 10 minutes or until vegetables are tender. Add broth and next 4 ingredients. Bring to a boil; reduce heat and simmer for 10 minutes.

Add pasta and simmer, stirring occasionally for 6 to 8 minutes or until pasta is tender.

Serve with Margherita Grilled Cheese Sandwiches.

From Cooking with Paula Deen - March/April 2013