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Spinach, Bean and Pasta Soup
Ingredients
  • Canola or olive oil
  • 1 Soyrizo Sausage 6 oz. or 1/2 a link--adjust amount to match your heat tolerance
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 2 C. water or more--to your taste
  • 3/4 to 1 C. small dry pasta
  • 14 oz. can tomato sauce
  • 3 C. vegetable stock or more
  • 1 t. dried oregano or basil
  • Salt and pepper to taste
  • A few big handfuls to spinach coarsely chopped
  • 1 15- ounce can red kidney beans rinsed and drained
  • Freshly-grated Parmesan cheese
Instructions
  1. Heat oil in a large soup pot and saute and onion and garlic until they are soft. When the onion and garlic are cooked, stir in crumbled soyrizo sausage. Stir to mix.
  2. Add water, dry pasta, tomato sauce, vegetable stock, oregano and salt and pepper Bring soup to a boil and then reduce the heat. Simmer soup for about 15 minutes until the pasta is tender.
  3. Chop and add the fresh spinach to the soup. Add the rinsed beans. Continue cooking the soup for another 5 minutes. Add additional water or broth to thin the soup to a consistency you like.
  4. Ladle the soup into bowls and garnish with freshly-grated Parmesan cheese.
  5. Cook's Note: Soyrizo is a vegetarian substitute for chorizo. It is available at Trader Joe's and at most major supermarkets. Regular chorizo would work, too.