This simple Italian soup, translated as “Pasta and Beans”, tastes simply incredible!! It’s also nourishing – with protein, veggies, and carbs. Serve it with a salad and some whole grain bread for a filling meal.
- 1 cup dried Romano beans
- 3 tbsp olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 8 cups vegetable stock
- 1 tsp. dried rosemary
- 1 tsp. dried basil
- 1 cup tomato sauce
- 1 cup small pasta (shells, elbow macaroni)
- Prep the beans the night before or in the morning. Rinse beans, then place in large pot. Cover with cold water and soak for 8 hours. Drain.
- Using the same pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft. Add the beans and stock to the pot and cover. Increase heat to high and bring to a boil. Reduce to low and add the rosemary and basil. Simmer covered for 2 hours.
- Uncover and add tomato sauce. Increase heat to high until it reaches a slow boil and add pasta, cooking until al dente. Serves 6-8.