Pinto Bean Radiatore SoupThe nice thing about Radiatore pasta is that it stands up to longer cooking and has nooks and crannies to capture the flavors of the broth or sauce. This inexpensive pinto bean soup is rich in flavor and will stick to your ribs.
- 2 1/2 c boiling water
- 1/8 tsp salt
- 1 medium potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1/2 c Radiatore pasta or other small pasta
- 1 tsp canola oil
- 1 stalk celery, chopped
- 1/2 c onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried marjoram
- 1 1/2 c vegetable broth
- 1/2 c diced tomatoes
- 2 c cooked pinto beans
- 1/4 c fresh cilantro, chopped
- 1/8 tsp ground black pepper
- salt to taste
- In a small saucepan over medium heat, place the boiling water, salt, potato, carrot, and Radiatore pasta. Stir well and simmer 7 minutes, stirring several times. Remove from flame and set aside.
- In a large heavy pot, heat the canola oil over medium. Saute the celery and onion for 2-3 minutes. Add the garlic and marjoram and saute another 30 seconds.
- Pour in the broth, tomatoes, pinto beans, cilantro, and pepper. Add the potato, pasta and carrot mixture with any remaining liquid. Stir well and bring to a simmer. Add salt if needed. Reduce heat to lowest setting, partially cover, and simmer 12-15 minutes. Serve hot.