Chunky and Hearty Pinto Bean Soup
Serves 8
10 mins prep
40 mins cook
50 mins total
This chunky and hearty pinto bean soup is made with loads of veggies and pasta shells making it a nutritious and filling one-pot meal.
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.
