Pinto Bean Soup Recipe
Add oil to pan and heat over medium heat. Add the onions, carrots, celery, rosemary, & garlic. Cook for 10 minutes, or until the onion is softened & begins to caramelize.
Add the parsley, beans, tomatoes, salt, pepper, and vegetable stock. Bring to a boil, then lower the heat.
Simmer for about 30 minutes, until the beans soften.
Meanwhile, 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. Add pasta and cheese to each bowl.
Yummy!
For more recipes, visit Pickyeaterblog.com!
Pinto Bean Soup