Vegetarians recipes
Italian Pasta And Bean Soup
2 tablespoons extra-virgin olive oil
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 medium carrot -- peeled, and
cut into 1/4" dice
1 large celery stalk -- cut 1/4" dice
2 cans large white cannellini beans - (16 oz ea) -- drained, rinsed
7 cups water
2 cups diced zucchini
2 bay leaves
1 1/2 teaspoons Italian herb seasoning mix
1/4 cup tomato paste
1 1/2 cups ditalini (tiny tubular pasta)
2 tablespoons chopped fresh parsley
Salt -- to taste
Freshly-ground black pepper -- to taste

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden.

Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

This recipe yields 8 or more servings.


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