White Bean and Angel Hair Pasta Soup

Course : Soups
Serves: 8
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1 1/2 cups great northern beans -- washed
2 teaspoons olive oil
1 large onion -- chopped
2 cloves garlic chopped
7 cups chicken bouillon
1 cup water
1 medium ham hocks
2 large carrots -- sliced
2 large celery stalks -- sliced
1/2 cup parsley sprigs -- chopped
2 large bay leaves
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cayenne pepper
1/4 teaspoon black pepper
2 1/4 cups angel hair pasta -- * see note
1 can tomato sauce
1 teaspoon salt

Preparation / Directions:

Place beans in a large Dutch oven or soup pot. Cover with 2 inches of water and bring to a boil over high heat. Lower heat and boil 2 minutes. Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a colander, discarding water. In the same pot, combine olive oil, garlic, onions and 3 tablespoons of chicken bouillon. Cook over medium heat, stirring frequently, until onion is soft (5-6 minutes). If liquid begins to evaporate, add a little more bouillon. Return beans to pot. Add water, ham hock, carrots, celery, parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,

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