hearty red bean and rotini soup

Soup again? My husband reminded me when he came through the kitchen looking for his dinner last night that it was the second time we had had soup this week. I reminded him it was only fair that I should get to eat things I enjoy every once in a while. I promised we could take a break from soup for a bit. Life and love is all about compromise, is it not?

I really love the flavor in this soup. It has a nice kick, so it's a great way to warm up after a day out on the frozen tundra.

Hearty Red Bean and Rotini Soup
by theUngourmet

1 cup of small red beans (sorted, rinsed, soaked overnight or using the quick soak method)
2 tbsp olive oil
2 cloves smashed and roughly chopped garlic cloves
1 tsp chicken bullion
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 cups chopped spinach
1 15 oz can of diced fire roasted tomatoes
1 10 oz can of Rotel diced tomatoes with cilantro and lime
4 cups of chicken broth
2 cups water
1 1/2 cups uncooked rotini (I used Barilla Plus)

For garnish
cracked pepper
grated parmesan
hot sauce (optional)

Heat oil in a large pot. Add the garlic and saute for a minute. Stir in everything but the pasta. Bring to a boil, reduce heat to medium low, cover and simmer for about 45 minutes until beans are tender. Add the pasta and cook uncovered for another 10-12 minutes until pasta is al dente. Garnish with cracked pepper, grated parmesan, and hot sauce if you like things extra spicy.

Print recipe

This soup is warm and hearty. It's definitely one I will enjoy eating again!

One another note, I finally got the chance to see Julie and Julia yesterday. I missed it at the theater. I LOVED IT! I could see it over and over again. Meryl Streep is perfect! I loved the relationship between Julia and her darling husband and I also loved the scene with the lobsters! If you haven't seen this movie yet, sit down yourself down with a big bowl of this soup, some crusty bread, a glass of red wine and watch it!