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White bean and pasta soup

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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.

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