I love Hurst's Bean Soup mixes. Yesterday was a dreary, rainy day and it was a perfect afternoon to cook a comfort food pot of deliciousness. I used the recipe on the package as a starting point and then added additional veggies, garlic, and pasta! Speaking of the pasta, I had a box of "cut spaghetti" in the pantry. You can either use that type and let it cook IN the soup during the last few minutes before serving OR cook elbow or corkscrew pasta separately and serve the soup over the pasta.
I'll also encourage when you are finished with that block of Parmesan cheese, keep a bag in the freezer to place the rind. Adding the rind to the soup pot adds such an amazing depth of flavor!
15.5 oz. package Hurst's Italian Bean Soup
1 lb. ground Italian sausage (mild or hot)
2 T. olive oil
1 yellow onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped (include some of the green leafy tops!)
2 green bell peppers, chopped
3 cloves garlic, minced
4 cups chicken stock
6-7 cups water
1 Parmesan cheese rind (optional)
2 bay leaves
2 (14.5 oz.) petite diced tomatoes
Freshly ground black pepper
1 cup Fideo Cut Spaghetti
Rinse and sort through beans. Check for any unwanted debris and discard. In a large soup pot over medium-high heat, add olive oil and brown the sausage. Add vegetables and garlic. Cook for 5-8 minutes, stirring to evenly cook the vegetables.
Next, let the beans join the party in the pot!
Add the broth, water, bay leaves, and the seasoning packet. Don't add the tomatoes yet! Stir to combine.
If using, add the cheese rind.
Turn heat to high and bring to a boil. Once boiling, add the lid to the pot and reduce heat to low. Simmer covered for 2 – 2 ½. Stir occasionally. Add additional water if needed.
Check beans for doneness. If tender, add in diced tomatoes. Continue to cook covered on low for 30 – 40 minutes.
Add in pasta and let cook 6-7 minutes until al dente.
Remove cheese rind and bay leaves. Taste and adjust the seasoning with additional salt and pepper if needed. Top with grated Parmesan cheese.
You may enjoy a little drop or two of sherry vinegar to brighten the flavors up some!
1. Terms of Use: This website provides recipes, food photos, and engaging written content. I am not a nutritionist and have no expert knowledge on the topic. Any information provided on or taken from this website is for your enjoyment.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will be taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third-party advertiser or affiliate link must be handled through them. About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
Oh that looks wonderful.
ReplyDelete