White Bean And Angel Hair Pasta Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Great northern beans --,
Washed,
2 tsp: Olive oil,
1 large: Onion, chopped
2: Garlic cloves, chopped
7 cup: Chicken bouillon,
1 cup: Water,
1: Ham hocks,
2 large: Carrots, sliced
2 large: Celery stalks, sliced
1/2 cup: Parsley sprigs, chopped
2 large: Bay leaves,
1 1/2 tsp: Dried basil,
1 tsp: Dried marjoram,
1/2 tsp: Dried thyme,
1/2 tsp: Dried oregano,
ds Cayenne pepper,
1/4 tsp: Black pepper,
2 1/4 cup: Angel hair pasta, * see
Note,
1 can: Tomato sauce,
Salt,
Directions:
Place beans in a large Dutch oven or soup pot. Cover with 2 inches of
water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a
colander, discarding water.
In the same pot, combine olive oil, garlic, onions and 3 tablespoons of
chicken bouillon. Cook over medium heat, stirring frequently, until onion
is soft (5-6 minutes). If liquid begins to evaporate, add a little more
bouillon. Return beans to pot. Add water, ham hock, carrots, celery,
parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,
Recipe By : Skinny Soups
Source from luhu.jp
water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a
colander, discarding water.
In the same pot, combine olive oil, garlic, onions and 3 tablespoons of
chicken bouillon. Cook over medium heat, stirring frequently, until onion
is soft (5-6 minutes). If liquid begins to evaporate, add a little more
bouillon. Return beans to pot. Add water, ham hock, carrots, celery,
parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,
Recipe By : Skinny Soups
Source from luhu.jp