Pasta Bean Soup

Name: Pasta Bean Soup
Ingredients: 1 1/2 teaspoons extra-virgin olive oil; 1 pound bulk sausage; 2 teaspoons minced garlic; 2 (14.5 ounce) cans fire-roasted diced tomatoes; 1 (15.5 ounce) can navy beans, drained; 3 1/2 cups beef stock; 3 1/2 cups chicken stock; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 pinch red pepper flakes, or more to taste; 1 1/2 cups frozen chopped spinach; 1 cup ditalini pasta

12 ingredients

2 steps

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 1/2 cups beef stock
3 1/2 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 1/2 cups frozen chopped spinach
1 cup ditalini pasta

Directions

1

Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2

Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.