White bean & angel hair pasta soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Great northern beans -- |
| Washed | ||
| 2 | teaspoons | Olive oil |
| 1 | large | Onion -- chopped |
| 2 | Garlic cloves -- chopped | |
| 7 | cups | Chicken bouillon |
| 1 | cup | Water |
| 1 | Ham hocks | |
| 2 | larges | Carrots -- sliced |
| 2 | larges | Celery stalks -- sliced |
| ½ | cup | Parsley sprigs -- chopped |
| 2 | larges | Bay leaves |
| 1½ | teaspoon | Dried basil |
| 1 | teaspoon | Dried marjoram |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| dash | Cayenne pepper | |
| ¼ | teaspoon | Black pepper |
| 2¼ | 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