White Bean and Pasta Soup

White Bean and Pasta Soup

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  • •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)


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.


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