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White bean & angel hair pasta soup

Yield: 8 Servings

Ingredients:

• 1 1/2 c Great northern beans -- Washed
• 2 ts Olive oil
• 1 lg Onion -- chopped
• 2 Garlic cloves -- chopped
• 7 c Chicken bouillon
• 1 c Water
• 1 Ham hocks
• 2 lg Carrots -- sliced
• 2 lg Celery stalks -- sliced
• 1/2 c Parsley sprigs -- chopped
• 2 lg Bay leaves
• 1 1/2 ts Dried basil
• 1 ts Dried marjoram
• 1/2 ts Dried thyme
• 1/2 ts Dried oregano ds Cayenne pepper
• 1/4 ts Black pepper
• 2 1/4 c Angel hair pasta -- * see Note
• 1 cn Tomato sauce

Instructions:

Salt 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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