Description
A delicious and hardy pasta and beans dish -great for dinner.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil (Affiliate Link)
- 1/8 tsp of red pepper flakes
- 3/4 cup of onions chopped
- 2 garlic minced
- 6 cups of water
- One cup of prepared tomato sauce (Affiliate Link)
- One can of diced tomatoes
- 1 tablespoon of dried parsley
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 2 bay leaves dried
- 1 bag of gluten-free pasta elbow (Affiliate Link)
- 2 cans of Red beans
- Salt and pepper to taste
Instructions
- Heat a large saucepan. Then, add the oil and butter to the pan. Let the butter melt.
- Add onions and red pepper flakes to the saucepan. Cook for 2-3 minutes until onion is opaque but the butter is not burned. Then, add garlic and cook for two minutes.
- Add tomatoes, tomato sauce (Affiliate Link), 6 cups of water, Basil, parsley, and oregano. Note when adding the tomatoes and tomato sauce (Affiliate Link), it may splatter so do this part quickly. Cover and bring to a boil. It will take about 10 minutes or so.
- Meanwhile, add half of the canned red beans to the food processor pulsing until it gets mushy.
- Add all the beans (mashed and whole). Break up the mash red beans with a wooden spoon and stir thoroughly. Bring back to a boil. Add the pasta and cook for 10 minutes or as per the GF pasta box (Affiliate Link). Stir every so often. Adjust to low flame if the pasta seems to be sticking at the bottom of the saucepan.
- Add a little extra butter if you want to make it more creamy and stir into the soup. Add more salt as needed. Remove the bay leaves.
- Let stand for 10 minutes. It will evaporate some of the excess liquid and become thick. Serve with Parmesan or Romano cheese on top. This recipe makes 6-8 servings.
Notes
If you want to make this a meat dish, you can add cooked Italian sausage sliced or you can remove the skin and make it ground in this dish. Either option works great with this one-pan recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: pasta
- Method: stove top
- Cuisine: Italian, soup, weeknight dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 86.81 kcal
- Sugar: 3.31 g
- Sodium: 806.29 mg
- Fat: 4.55 g
- Saturated Fat: 1.61 g
- Trans Fat: 0.08 g
- Carbohydrates: 11.0 g
- Fiber: 2.32 g
- Protein: 2.09 g
- Cholesterol: 5.09 mg