Description
Hearty and flavorful, this vegetarian pasta and bean soup is a classic Italian comfort food. Perfect for a cozy night in!
Ingredients
Units
Scale
- 1 lbs (500 g) dried pinto beans
- 1 tbsp baking soda
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 shallot
- Pinch of sea salt
- Pepper
- 1 lbs (320 g) short pasta
Instructions
- Soak the beans overnight in cold water with a tablespoon of baking soda.
- Rinse the beans thoroughly and cover with water.
- Cook the beans with the celery, carrot, onion, and shallot (all cleaned and cut into rounds) for 50-60 minutes.
- Halfway through cooking, add salt and pepper.
- Halfway through cooking, add the pasta.
- Serve warm.
Notes
- For quicker cooking, use canned beans; rinse well before adding to the soup.
- To enhance the flavor, sauté the vegetables before adding them to the beans.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 55
- Fiber: 15
- Protein: 15