Cheesy Pinto Bean and Pasta Soup
Talk about comfort food and this is it. This soup is so rich and creamy, the pinto beans are tender while the pasta is al dente. Your mouth will think it's in heaven with every spoonful. It’s guaranteed to warm any winter chilled motorcycle rider, even a frozen ice racer. Besides being tasty and filling it is simple and fast to prepare. The ingredients you can always have in your pantry, making it doubly perfect for those unexpected snowstorms.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, peeled and diced
- 1 medium yellow bell pepper, cored and diced
- 3 (16-ounce) cans pinto beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with green chiles
- 1 quart vegetable broth
- 1/2 teaspoon basil leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground white pepper
- 1 teaspoons salt
- 1 (12-ounce) package tricolor rotini, prepared al dente
- 1 (16-ounce) package original Velveeta, cut into half inch cubes
Heat the olive oil in a large soup pot over a medium high heat. Add the onions and sauté for 5 to 8 minutes until the onions begin to brown. Add bell pepper, beans, tomatoes, broth, basil, cumin, turmeric, celery seeds, white pepper and salt, and stir well. Bring to a boil, reduce heat to low, cover and simmer for 1 hour stirring often until the beans are tender. Add the rotini and the Velveeta, and stir until the cheese has fully melted and the soup is thick and creamy. Serve piping hot.
Makes about 8 to 10 serving.
Recipe Copyright Bill Hufnagle 2015.