Ingredients
- 3 tablespoon olive oil
- 2 cup chopped onions
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 3 1/2 cup (or more) water
- 2 cup to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid
- 1 cup large tomato, seeded, finely chopped
- 1 cup small pasta (such as farfalline)
- 1/3 cup chopped green onions (white and pale green parts only; about 2)
Preparation
Baking 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 medium-low 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.