Well, sadly it is that time of year again. Instead of plates full of fresh garden vegetables and salads, we are starting to have pots full of warm soups using our (freshly) canned vegetables. Fall is making its arrival.
I like cooking and baking – cooking is nice because you can throw things together and anything goes. A little of this, a little of that. Add or remove what floats your boat. Baking is more of a science and you can’t fiddle too much with the ingredients and proportions. Sometimes it is nice not to think too much and during those times, I cook.
This soup is easy, comes together in under a half hour and you probably have most of the ingredients on hand / in your pantry. I saw a recipe on the back of the pasta box and just adapted it to what I had available and what our tastes are.
Pasta & Bean Soup – makes about 10 cups – adapted from the recipe on the back of the Essential Everyday pasta box
- 1 lb. ground meat (I used spicy Italian pork sausage but you could use elk, beef, turkey or chicken easily)
- 1 chopped onion
- 3 garlic cloves, minced
- 1 (14 ounce) can beef broth (use chicken if you use ground turkey or chicken meat)
- 1 (14 ounce) can water (just use the beef broth can filled with water)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 (14.5 ounce) cans of tomatoes (any variety, I used an Italian diced tomatoes and red pepper tomatoes)
- 2 cups small pasta shells (or other variety)
- 1 tsp. dried Italian seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. garlic salt
- In large saucepan or Dutch oven over medium heat, brown meat. Drain and set aside. Leave a bit of fat in the pan and sauté your onion and garlic until they slightly brown.
- Add beef broth, water, beans, tomatoes and seasonings. Cook until it starts to boil. Add pasta and cook until pasta is al dente (about 10 minutes).
This will freeze well. Remember the noodles will soak up a lot of your wet mixture so if you like more runny soup, add more water or broth. Enjoy!