Pasta and Bean Soup

By Bostoncook

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 teaspoons garlic
• 1 teaspoon rosemary
• 3 cups kidney beans, or cannellini, borlotti, or other
• 2 cups diced tomatoes, with juice if canned
• 6 cups chicken broth, 6-8; warmed
• salt and pepper
• 1/2 pound small pasta
• 1/2 cup parsley
• 1/2 cup parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Saute onion and half of garlic in 4 tbsp olive oil until onion softens, about 5 minutes.

2. Add rosemary-tomatoes. Cook until warm and tomatoes begin to break down; about 10 minutes.

3. Add stock and season. Bring to a boil, then simmer 10 minutes.

4. Add pasta with more stock. Simmer until nearly tender, about 10 minutes.

5. Add half of parsley and remaining garlic; cook 5 minutes.

6. Sprinkle with remaining parsley and cheese to serve, drizzling with remaining olive oil.

This was fine, but nothing stellar. Not worth repeating only because of the plethora of other recipes to try.