White Bean and Angel Hair Pasta Soup
- 1 1/2 c Great northern beans --
- Washed
- 2 ts Olive oil
- 1 lg Onion -- chopped
- 2 Garlic cloves -- chopped
- 7 c Chicken bouillon
- 1 c Water
- 1 Ham hocks
- 2 lg Carrots -- sliced
- 2 lg Celery stalks -- sliced
- 1/2 c Parsley sprigs -- chopped
- 2 lg Bay leaves
- 1 1/2 ts Dried basil
- 1 ts Dried marjoram
- 1/2 ts Dried thyme
- 1/2 ts Dried oregano
- ds Cayenne pepper
- 1/4 ts Black pepper
- 2 1/4 c Angel hair pasta -- * see
- Note
- 1 cn Tomato sauce
- Salt
Place beans in a large Dutch oven or soup pot. Cover with 2 inches of
water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a
colander, discarding water.
In the same pot, combine olive oil, garlic, onions and 3 tablespoons of
chicken bouillon. Cook over medium heat, stirring frequently, until onion
is soft (5-6 minutes). If liquid begins to evaporate, add a little more
bouillon. Return beans to pot. Add water, ham hock, carrots, celery,
parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,
Recipe By : Skinny Soups
water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a
colander, discarding water.
In the same pot, combine olive oil, garlic, onions and 3 tablespoons of
chicken bouillon. Cook over medium heat, stirring frequently, until onion
is soft (5-6 minutes). If liquid begins to evaporate, add a little more
bouillon. Return beans to pot. Add water, ham hock, carrots, celery,
parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,
Recipe By : Skinny Soups
