Pasta and Bean Soup

By zeenieme

Ingredients

• 1/2 small hot red pepper or 1/8 teaspoon crushed hot red pepper
• 1 small onion, finely chopped
• 1 small celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds tomatoes, peeled, seeded and chopped, or 3 cups drained plum tomatoes from a 35 ounce can (Contanini Italian Style)
• Salt to taste
• 2 1/2 cups cooked dried or drained canned white beans
• 6 cups hot Vegetable broth or canned low-sodium chicken broth
• 3/4 cup short macaroni, such as tubetti
• Freshly grated Pecorino cheese (Fresh Parmesan Cheese)

Preparation

Step 1

In a large saucepan, cook the hot pepper, onion, celery, carrot and garlic in the olive oil over moderately hot heat, stirring occasionally until the vegetables are soft, about 10 minutes Add tomatoes and salt; cook for 10 more minutes.

If using cooked dried beans or drained canned beans, add them directly to the tomato mixture and cook for 3 minutes. Add the hot Vegetable Broth and bring just to a gentle boil.

Add the macaroni to the soup and continue cooking until the pasta is tender but still firm, about 15 minutes. Remove the soup from the heat and let it rest for 10 minutes before serving. Serve with freshly grated Pecorino cheese.