Pasta Bean Soup

Sausage, pasta, and navy beans are simmered in a fire-roasted tomato broth creating a hearty and warm soup for cold winter nights.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 220 Calories

Ingredients

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• 1 cup ditalini pasta
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 1 pinch red pepper flakes, or more to taste
• 1 pound bulk sausage
• 1 (15.5 ounce) can navy beans, drained
• 3.5 cups beef stock
• 3.5 cups chicken stock
• 1.5 teaspoons extra-virgin olive oil
• 1.5 cups frozen chopped spinach

Recipe Instructions

Step 1

Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.

Step 2

Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.