Black Bean and Pasta Soup

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Black Bean and Pasta Soup

 

2 tbsps. virgin olive oil (EVOO)

1 small onion, chopped

2 clove garlic, minced

1/2 tsp. rosemary, or 1 tsp. fresh, minced

1/2 tsp. sage, or 1 tsp. fresh, minced

1 lbs. crushed tomatoes

3 cup vegetable stock

1 lbs. canned black beans, drained

1/2 cup small shell pasta or other small pasta

2 tbsps. parsley, minced

1/4 cup grated Parmesan cheese

1 cup croutons

 

Heat oil in a heavy saucepan over medium heat. Saute

onion 4 minutes, stirring occasionally, until onion is

translucent. Add garlic, rosemary and sage and saute 1

minute. Stir in tomatoes and simmer about 10 minutes,

stirring occasionally, until sauce begins to thicken.

Stir in stock and black beans and simmer 5 minutes.

Transfer soup to a blender or food processor and

puree. Return soup to saucepan over medium high heat

and bring to a boil. Stir in pasta and simmer 8 to 10

minutes until al dente. Season with salt and pepper to

taste. Sprinkle soup with parsley and Parmesan and

serve with croutons.

Serves 4.

 

 

 

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