White bean and angel hair pasta soup

8 Servings

Ingredients

Quantity Ingredient
1½ cup Great northern beans --
Washed
2 teaspoons Olive oil
1 large Onion -- chopped
2 Garlic cloves -- chopped
7 cups Chicken bouillon
1 cup Water
1 Ham hocks
2 larges Carrots -- sliced
2 larges Celery stalks -- sliced
½ cup Parsley sprigs -- chopped
2 larges Bay leaves
1½ teaspoon Dried basil
1 teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Dried oregano
dash Cayenne pepper
¼ teaspoon Black pepper
2¼ cup Angel hair pasta -- * see
Note
1 can Tomato sauce
Salt

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, Recipe By : Skinny Soups

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