I've always been a fan of this italian soup Pasta Fagioli (pasta & beans) and when I saw this recipe on Mrs. G.F.'s blog, Recipe for a Gluten Free Life, I had to give it a try. Of course I had to change it up some from the original. I'll warn you that it's a very hearty soup, so much so I think it's often a stew.
2 cans cannolini beans
1 can (28 oz) crush tomatoes
2 cups small pasta, cooked al dente (I used Tinkyama shells)
1 chopped onion
3 Tbs crushed garlic
4 cups beef broth
2 cups thickly sliced mushrooms
1 pound ground pork
Brown pork, drain and discard fat.
Cook onion and garlic in olive oil over medium to low heat until starting to soften, add mushrooms and cook until all are soft. Add tomatoes, beans with liquid, cooked pork and broth. Simmer 20 minutes. Add salt, pepper and basil to taste. Add pasta and thin with more broth or water, if necessary.
It made a LOT of soup - so much so that I'm bringing some for my friend tomorrow and will probably freeze some.
Did you notice I remembered to take a picture this time?
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