I always look forward to Fall because I love a big bowl of hot, hearty soup. Here is our first offering for Fall, Organic Bean & Pasta Soup, I ALWAYS use organic ingredients and the fresher the better. No cans whenever possible. Pre-processed foods lose nutrients during the processing so start from scratch if you can.
Bean & Pasta Soup
Organic canola or olive oil
2 fresh Italian or chorizo sausage (hot or mild) (optional)
1 onion, chopped
3 garlic cloves, crushed2 cups water
1 cup dry fusilli or other small pasta (try gluten free rice pasta)
14 oz tomato sauce or diced tomatoes (use fresh tomatoes that you run through your Vitamix or blender)
3 cups chicken or vegetable stock (I make my own)
1 drop oregano or basil essential oil (no more until you taste it)
Salt and pepper (to taste)
2 cups fresh spinach, loosely packed, or 1 cup chopped kale
2 cups cooked white or red kidney beans (Plan ahead and soak beans over night in plenty of water)
Freshly grated Parmesan cheese, for serving
In a large saucepan set over medium heat, heat a drizzle of oil and sauté the sausage, breaking it up with a spoon, until it is browned.
Add the onion and garlic and cook for 2 to 3 minutes, until soft.
Add the water, beans (if you soaked your own) tomato sauce, stock, essential oil, and salt and pepper.
Bring to a boil, reduce the heat, and simmer for about 1 hour, until the beans are tender. Add the pasta and cook until tender
Add the spinach or kale and cook the soup for another 3 to 5 minutes.
If it seems too thick, thin it with a little extra stock, tomato sauce, or water.
Ladle into bowls and top each serving with fresh grated Parmesan while still hot.
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