Pinto Bean Soup
Serves 8
10 mins prep
40 mins cook
50 mins total
I make this chunky and hearty pinto bean soup using pinto beans, carrots, and celery for a flavorful and filling one-pot meal. It comes together in about 50 minutes, packed with vegetables, herbs, and pasta for extra texture and nutrition
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Chop all of your ingredients (onions, carrots, celery, herbs)
Warm the olive oil in a large pot over medium heat. Add the onions, carrots, celery, rosemary, and garlic, cook for about 10 minutes, or until the onion is softened and begins to caramelize.
Add the parsley, beans, tomatoes, salt, pepper, and vegetable stock. Bring to a boil, then lower the heat and simmer for about 30 minutes, until the beans soften.
While the soup is simmering, cook your pasta until it is al dente. Drain and set aside.
Blend the soup partially with an immersion blender until the soup is chunky but not completely pureed.
Divide the soup into bowls and add 1-2 tbsp of cooked pasta and 1-2 tbsp of parmesan cheese to each.
