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"The belly rules the mind."--Spanish Proverb

Beans soup Recipe

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This recipe for Beans soup is from Maria A's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 slices of bacon
1 medium onion
2 cloves of garlic
5 cans of Romano or Pinto beans
1/2 cup celery
1/2 cup carrots
3 Tbsp olive oil
3 Tbsp butter
5 cups beef or vegetable stock
Salt & Pepper
2 cup of small pasta
Directions:
Directions:
In a large pot heat the oil, brown the bacon cut into small pieces, then add diced onion, crushed garlic and diced carrots and celery.
Cook the vegetable until soft. In the meantime rinse and puree 3 cans of beans. Add the puree to the pot and stir for a few minutes.
Now add the broth of your choice and bring it to a boil. Rinse the remaining 2 cans of beans and add them to the pot.
Lower the heat and let it simmer. Adjust with salt if needed.
In a medium pot, bring salted water to a gentle boil, add the pasta and cook according to the package's instructions. When the pasta is ready, strain it and add it to the soup. Remove the soup pot from the heat and add the butter, stir it to melt the butter and serve it hot.
Parmesan or Romano cheese can be add it to each plate if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
This soup is a complete meal and can be adjusted with more or less broth. I always make more to consume the following day. In the winter time is a nice hearty dish and we all love it.

 

 

 

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