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at least 4 main course servings
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.
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.
This recipe was provided by janelle haffner from churubusco.