Pasta And Bean Soup
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Carrots||3 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned kidney beans with juice||2 Pound|
|Canned tomatoes||1 Pound|
|Beef broth||2 Cup (32 tbs)|
|Water||5 Cup (80 tbs)|
|Tubetti||3 Ounce (1 Cup)|
|Dried rosemary||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Pepper||1 1⁄4 Teaspoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated|
Heat the olive oil in a large soup pot.
Add the onion, carrots, celery and garlic and cook over low heat for 10 minutes until softened.
Stir in the beans and the tomatoes, breaking up the tomatoes with a spoon.
Add the beef broth and water and bring to the boil over high heat.
Add the pasta and the rosemary, oregano, salt and pepper.
Lower the heat and cook gently, partially covered, for 15 to 20 minutes until the pasta is cooked.
Stir in the parsley.
Taste for seasoning, adding more salt and pepper if needed.
Keep in mind that the Parmesan will add some saltiness, so do not oversalt.
Ladle into bowls and sprinkle each serving with a generous spoonful of Parmesan.