Bean and pasta soup with tarragon

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 3 garlic cloves
• 580 g canned beans (white or pinto), drained
• 750 ml water, plus what the bouillon cubes take (1¾ liters in total)
• 2 vegetable bouillon cubes
• 100 g shell pasta (conchiglie) or similar
• 1 tablespoon chopped tarragon
• Black pepper
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of black pepper

Instructions

1. Finely chop the onion and crush the garlic. Dissolve the bouillon cubes in 1¾ liters of water.
2. Heat the oil in a saucepan over low heat, add the onion and cook gently for 5 minutes. Add the garlic and cook for 1 more minute, stirring often.
3. Add the beans and broth, cover, raise the heat and bring to a boil.
4. Add the pasta and cook it al dente (check the time on the package).
5. Add the tarragon and season with salt and black pepper. Serve hot.

Nutrition facts

Approximate, per serving (about 587 g). Calculated with data from USDA FoodData Central.