White Bean and Pasta Soup

White Bean and Pasta Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • •3 tablespoons olive oil

  • •2 cups chopped onions

  • •⅔ cup chopped carrot

  • •⅔ cup chopped celery

  • •3½ cups (or more) water

  • •2 to 2½ cups cooked white beans with ¾ cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage below)

  • •1 large tomato, seeded, finely chopped

  • •1 cup small pasta (such as farfalline)

  • •⅓ cup chopped green onions (white and pale green parts only; about 2)

  • •Extra-virgin olive oil (for drizzling)

Directions

Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve. •1 pound dried cannellini (white kidney beans) •8 cups room-temperature water •2 tablespoons olive oil •1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves •1 large fresh sage sprig •1/4 teaspoon whole black peppercorns •1 teaspoon coarse kosher salt Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight. Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour. Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt.


Nutrition

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