Italian Pasta and Bean Soup
Ingredients: 2 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 medium carrot, peeled -- cut into 1/4 dice 1 large celery stalk -- cu...
Ingredients
- 1medium onion -- finely chopped
- 2cloves garlic -- minced
- 1medium carrot, peeled -- cut into 1/4 dice
- 1large celery stalk -- cut into 1/4" dice
- 4cups great northern beans, cooked -- (1-1/2 cup dry)
- 7cups cooking liquid from beans or water.
- 2cups zucchini -- diced
- 2bay leaves
Directions
- 1
Ingredients: 2 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 medium carrot, peeled -- cut
- 2
2 cups zucchini -- diced 2 bay leaves 1 1/2 teaspoons Italian Herb Mix 1/4 cup tomato paste 1 1/2 cups pasta -- ditalini (tiny tubes 2 table
- 3
Put the 1 1/2 cups beans in a large bowl with 4 times more water than beans and leave to soak over night
- 4
Drain off soaking water and put beans in a heavy skillet or saucepan with the specified about of water
- 5
Bring the beans to a boil, lower the heat, cover and simmer until tender
- 6
Heat the olive oil in a soup pot
- 7
Add the onion, garlic, carrot and celery and sauté over medium heat, stirring frequently, until the onion is golden
- 8
Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix and tomato paste