Tomato Cannellini Bean Soup with Noodles

By bersbear

Ingredients

• 1/2 cup dried cannellini or navy beans
• 2 tablespoons olive oil
• 2 medium garlic cloves, minced
• 1 medium onion, coarsely chopped
• 1 (16-ounce) can stewed tomatoes
• 1 (6-ounce) can tomato paste
• 7 cups water
• 2 tablespoons dried oregano
• Salt and pepper to taste
• 2 cups broccoli florets, loosely packed
• 1/2 pound mushrooms, sliced
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup dried pasta, small soup-style tubes or mini-bowties

Preparation

Step 1

Sort and rinse the beans and soak several hours or overnight. Drain. In a large stockpot, gently heat the olive oil. Add the garlic and onion and saute over low heat several minutes. Add the beans, stewed tomatoes and their liquid, tomato paste, the water, and oregano. Bring to a boil, reduce heat, and simmer 25 minutes, until the beans are tender but not fully cooked, stirring occasionally. Salt and pepper can be added to taste. Add the broccoli and mushrooms to the soup, along with the pasta. Increase the heat to a boil, stir, and turn down to a rapid simmer. Simmer until pasta is al dente. Serve very hot, passing the Parmesan.