75 minutes
A comforting and nutritious soup featuring simmered pintos, pasta, and a rich tomato base, seasoned with rosemary and garlic.
Simmered Pintos, prepared from recipe
cups
tablespoons
Onion, chopped
each
Fresh Rosemary, chopped
teaspoons
Garlic, minced
cloves
Chopped Tomatoes With Juice, canned
0 oz
pinches
to taste
to taste
tablespoons
Red Pepper Flakes, optional
teaspoons
Bouquet Garni, bay leaf, Parmesan rinds, sprigs of thyme and parsley
each
Elbow Macaroni
0 oz
Parsley, chopped
tablespoons
Parmesan Cheese, grated, optional
0 oz
1. Prep Beans
Prepare Beans: Follow the Simmered Pintos recipe, adjusting bean quantity to 1/2 pound. After cooking, remove onion and bay leaf, then drain beans over a bowl to reserve the broth. Add water to the broth to total 6 cups.
2. Start the Soup Base
Sauté Onions: In a large pot, heat olive oil over medium heat. Add onions and cook until tender, about 5 minutes. Mix in rosemary and garlic, cooking for another minute until fragrant.
3. Build Flavor
Cook Tomatoes: Add tomatoes, sugar, salt, and pepper. Cook, stirring often, until tomatoes have thickened, about 10-15 minutes. Pour in the 6 cups of bean broth, tomato paste, optional hot pepper, and bouquet garni. Season with salt and bring to a boil. Lower heat to a simmer, cover, and cook for 30 minutes.
4. Combine and Finish
Add Beans: Stir in the prepared beans and warm through. Adjust salt to taste. About 10-15 minutes before serving, add pasta to the soup. Cook until al dente, then adjust seasonings as needed. Remove the bouquet garni, stir in chopped parsley, and serve hot with optional Parmesan cheese on the side.
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