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Italian Bean And Pasta Soup

chef.cristian's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Olive oil 1
  Coarsely chopped carrots 1 Cup (16 tbs)
  Celery stalk 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Chicken broth 7 Cup (112 tbs), defatted
  Dried white beans 1 Cup (16 tbs), sorted and rinsed
  Canned stewed tomatoes 1 Cup (16 tbs)
  Dried rosemary 1 Teaspoon
  Dried basil 1 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Tiny shell pasta 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Bean
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes
Servings: 
4

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