Italian Bean And Pasta Soup Recipe
Ingredients
| Onions | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), coarsely chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 7 cups chicken broth, defatted | ||
| 1 cup dried white beans, sorted and rinsed | ||
| Canned tomatoes | 1 Cup (16 tbs), stewed | |
| Dried rosemary | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Dried sage | 1/4 Teaspoon | |
| 1 cup tiny shell pasta | ||
Directions
Lightly spray an unheated large saucepan with olive oil no-stick spray.
Heat the saucepan over medium heat.
Add the onions, carrots, celery and garlic.
Cook and stir over medium heat until the onions are tender.
Add the broth, beans, tomatoes (with juices), rosemary, basil, red pepper and sage.
Bring to a boil, then reduce the heat.
Cover and simmer, stirring occasionally, for 1 to 1 1/2 hours or until the beans are tender.
Transfer about half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Stir in the pasta.
Bring to a boil, then reduce the heat.
Cover and simmer about 7 minutes until the pasta is tender but firm.
Heat the saucepan over medium heat.
Add the onions, carrots, celery and garlic.
Cook and stir over medium heat until the onions are tender.
Add the broth, beans, tomatoes (with juices), rosemary, basil, red pepper and sage.
Bring to a boil, then reduce the heat.
Cover and simmer, stirring occasionally, for 1 to 1 1/2 hours or until the beans are tender.
Transfer about half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Stir in the pasta.
Bring to a boil, then reduce the heat.
Cover and simmer about 7 minutes until the pasta is tender but firm.
Chef
