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
0 Chop all of your ingredients (onions, carrots, celery, herbs)
1 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.
2 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.
3 While the soup is simmering, cook your pasta until it is al dente. Drain and set aside.
4 Blend the soup partially with an immersion blender until the soup is chunky but not completely pureed.
5 Divide the soup into bowls and add 1-2 tbsp of cooked pasta and 1-2 tbsp of parmesan cheese to each.
