pasta and bean soup Recipe

Ingredients

• 6.5 ounces dried mixed beans
• olive oil for sauteeing
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 celery stick sliced thinly
• 1 carrot, diced
• 1 bay leaf
• 1/2 teaspoon rosemary
• 1 teaspoon parsley
• 1 13 ounce can diced tomatoes
• 2 cups vegetable stock
• splash of dry white wine (optional)
• 5 ounces (dry weight) small pasta, your choice

Serves / Yields

at least 4 main course servings

Preparation Instructions

Soak beans overnight in cold water, rinse and drain. In large saucepan, saute the onion, garlic, carrot and celery until onion is golden. Add bay leaf, rosemary, parsley, tomatoes, vegetable stock, and beans; season with pepper. Simmer for 1 1/2 hours, until beans are tender. Add small pasta and simmer until pasta is cooked, adding more water if necessary. Serve sprinkled with shredded parmesan cheese.

Helpful Hints

I have added canned chicken breast or sausage to this recipe with wonderful results. The soup is great served with a crusty bread for dipping in broth, a hearty soup for a cold winter day.

Credit

This recipe was provided by janelle haffner from churubusco.

Cuisines, Courses and Ingredients

• American, Bean, Italian, Main Dish, Pasta, Soup, Vegetable

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